## 3 Results
### Adipose Tissue Fatty Acid Profiles
Diabetic groups exerted decreased (\(p<0.05\)) concentrations of palmitic (16:0) and a-linolenic acid (18:3\(\omega\)3 or ALA) (DCD compared to CD group and DPD compared to PD). Oleic acid (18:1\(\omega\)9) levels were higher (\(p<0.05\)), whereas linoleic acid (18:2\(\omega\)6) were lower (\(p<0.05\)) in PD and DPD groups compared to CD and DCD, respectively. The total SFA of DCD and DPD groups were lower (\(p<0.05\)) compared to CD and PD groups. After the pistachio diet, in groups PD and DPD, MUFA was increased and PUFA was decreased compared to CD and DCD (\(p<0.05\)). Total \(\omega\)6 polyunsaturated fatty acids were lower (\(p<0.05\)) in PD and DPD compared to CD and DCD groups. An elevated ratio of \(\omega\)6/\(\omega\)3 was recorded in DCD compared to the CD group (\(p<0.05\)), as well as in DPD compared to PD but without reaching statistical significance (\(p>0.05\)). \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fatty Acids (\%)** & **CD** & **PD** & **DCD** & **DPD** \\ \hline
18:3\(\omega\)3 (ALA) & 1.92 \(\pm\) 0.04 & 1.74 \(\pm\) 0.09 & 1.26 \({}^{\mathrm{b}}\)\(\pm\) 0.18 & 1.07 \({}^{\mathrm{b,c}}\)\(\pm\) 0.08 \\
20:0 & 0.10 \(\pm\) 0.01 & 0.10 \(\pm\) 0.00 & 0.16 \(\pm\) 0.03 & 0.16 \(\pm\) 0.01 \\
20:1\(\omega\)9 & 0.23 \(\pm\) 0.00 & 0.24 \(\pm\) 0.00 & 0.34 \(\pm\) 0.05 & 0.34 \(\pm\) 0.03 \\
20:2\(\omega\)6 & 0.32 \(\pm\) 0.01 & 0.30 \(\pm\) 0.03 & 0.38 \(\pm\) 0.04 & 0.35 \(\pm\) 0.05 \\
20:3\(\omega\)6 & 0.17 \(\pm\) 0.02 & 0.15 \(\pm\) 0.01 & 0.23\(\pm\) 0.02 & 0.21 \(\pm\) 0.03 \\
20:4\(\omega\)6 & 0.73 \(\pm\) 0.05 & 0.64 \(\pm\) 0.08 & 0.59 \(\pm\) 0.08 & 0.50 \(\pm\) 0.13 \\
24:0 & 0.12 \(\pm\) 0.01 & 0.12 \(\pm\) 0.01 & 0.20 \(\pm\) 0.04 & 0.19 \(\pm\) 0.05 \\
22:6\(\omega\)3 (DHA) & 0.11 \(\pm\) 0.01 & 0.11 \(\pm\) 0.03 & 0.15\(\pm\) 0.04 & 0.15 \(\pm\) 0.06 \\ \hline SFA & 21.68 \(\pm\) 0.24 & 21.26 \(\pm\) 0.35 & 19.37 \({}^{\mathrm{b,c}}\)\(\pm\) 0.62 & 19.14 \({}^{\mathrm{b,c}}\)\(\pm\) 0.38 \\ MUFA & 30.05 \(\pm\) 0.13 & 35.03 \({}^{\mathrm{b}}\)\(\pm\) 0.58 & 31.26 \({}^{\mathrm{c}}\)\(\pm\) 0.47 & 35.95 \({}^{\mathrm{a,b}}\)\(\pm\) 0.61 \\ PUFA & 46.73 \(\pm\) 0.21 & 42.39 \({}^{\mathrm{b}}\)\(\pm\) 0.30 & 47.51 \({}^{\mathrm{c}}\)\(\pm\) 0.62 & 43.20 \({}^{\mathrm{a,b}}\)\(\pm\) 0.71 \\ \(\omega\)6 & 44.69 \(\pm\) 0.24 & 40.54 \({}^{\mathrm{b}}\)\(\pm\) 0.24 & 46.10 \({}^{\mathrm{c}}\)\(\pm\) 0.64 & 41.98 \({}^{\mathrm{a,b}}\)\(\pm\) 0.68 \\ \(\omega\)3 & 2.04 \(\pm\) 0.05 & 1.85 \(\pm\) 0.12 & 1.40 \({}^{\mathrm{b}}\)\(\pm\) 0.10 & 1.22 \({}^{\mathrm{b,c}}\)\(\pm\) 0.09 \\ \(\omega\)6/\(\omega\)3 & 22.01 \(\pm\) 0.60 & 22.32 \(\pm\) 1.20 & 36.20 \({}^{\mathrm{b,c}}\)\(\pm\) 5.49 & 35.23 \(\pm\) 2.71 \\ \hline \hline \end{tabular} Values are expressed as mean \(\pm\) SEM, \({}^{a}\)\(p<0.05\) vs. DCD, \({}^{b}\)\(p<0.05\) vs. CD, \({}^{c}\)\(p<0.05\) vs. PD. CD: Control Diet, PD: Pistachio Diet, DCD: Diabetic rats Control Diet, DPD: Diabetic rats Pistachio Diet, ALA: alpha-linolenic acid, DHA: Docosahexanoic acid, SFA: saturated fatty acids, MUFA: monounsaturated fatty acids, PUFA: polyunsaturated fatty acids.  
\end{table} 
Table 2: _Cont._  
Figure 1: A typical chromatogram of fatty acids methyl esters from a VAT sample of a diabetic rat receiving the pistachio diet.