Systematic evaluation on the effectiveness of conjugated linoleic acid in human health

被引：109
作者：
Fuke, Gitane [1 ]
Nornberg, Jose Laerte [1 ]
机构：
[1] Ctr Ciencias Rurais Predio, Dept Ciencia & Tecnol Alimentos Endereco, Campus Univ, Santa Maria, RS, Brazil
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2017年 / 57卷 / 01期
关键词：
Conjugated linoleic acid; benefit; dairy; health; REDUCES BODY-FAT; BREAST-CANCER; DIETARY; CLA; SUPPLEMENTATION; RISK; MILK; BEEF; FOOD; ATHEROSCLEROSIS;
D O I：
10.1080/10408398.2012.716800
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The term CLA (conjugated linoleic acid) corresponds to a mixture of positional and geometric isomers of linoleic acid. Two of these isomers (9c, 11t and 10t, 12c) have biological activity. The milk and dairy products are the most abundant source of conjugated linoleic acid, which refers to a group of positional and geometric isomers of CLA (CLA 18:2 cis-9, cis-12). The following research aims to approach aspects regarding the CLA, as well as its relationship with diseases. Conjugated linoleic acids have been studied for their beneficial effects in the prevention and treatment of many diseases, including obesity, cancer, diabetes, and cardiovascular diseases. Scientific information put together the physiological properties of CLA, which serves as inputs to claim their potential as functional ingredients to be used in the prevention and control of several chronic metabolic disorders.
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页码：1 / 7
页数：7
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