Fig. 1 | Scientific Reports

Fig. 1

From: Comparative evaluation of phytochemical, nutritional, in vitro antioxidant and anti-inflammatory properties of cold pressed oils in India

Fig. 1The alternative text for this image may have been generated using AI.

Heat map showing fatty acid composition of cold pressed oils (A), with blue indicating higher and yellow indicating lower percentages. Pie charts depict the percentage of saturated (B), monounsaturated (C), and polyunsaturated (D) fatty acids, with color gradients representing values from low (lighter color) to high (darker color).

Back to article page