HEALTH BENEFITS OF CONJUGATED LINOLEIC ACID
Date Issued
2019-11-08
Author(s)
Mila Arapceska
Jovanka Tuteska
Zehra Hajrulai-Musliu
Risto Uzunov
Abstract
In recent years, the bioactive compounds present in food, even though in minor amounts, have received
increased attention because they may have an important nutritional role. Conjugated linoleic acid (CLA)
is a generic term used to describe a group of geometric and positional isomers of linoleic acid with a
conjugated double bond mainly at carbons 9 and 11 or 10 and 12. Milk fat is the richest natural source
of CLA. The CLA-isomers are produced via biohydrogenation of the unsaturated fatty acids presented
in animal feed into saturated by rumen bacteria and by the enzymatic activity of the Δ9-desaturase in
the mammary gland. Numerous physiological properties have been attributed to CLA including action
as an antiadipogenic, antidiabetogenic, anticarcinogenic, antiatherosclerotic agent and chronic
inflammatory diseases. In addition, CLA has effects on bone formation and the immune system as well
as fatty acid and lipid metabolism and gene expression in numerous tissues. Because potential health
benefits have been associated with dietary consumption of CLA, enhancement of CLA concentrations
in meat and milk is an important objective in nutrition research.
increased attention because they may have an important nutritional role. Conjugated linoleic acid (CLA)
is a generic term used to describe a group of geometric and positional isomers of linoleic acid with a
conjugated double bond mainly at carbons 9 and 11 or 10 and 12. Milk fat is the richest natural source
of CLA. The CLA-isomers are produced via biohydrogenation of the unsaturated fatty acids presented
in animal feed into saturated by rumen bacteria and by the enzymatic activity of the Δ9-desaturase in
the mammary gland. Numerous physiological properties have been attributed to CLA including action
as an antiadipogenic, antidiabetogenic, anticarcinogenic, antiatherosclerotic agent and chronic
inflammatory diseases. In addition, CLA has effects on bone formation and the immune system as well
as fatty acid and lipid metabolism and gene expression in numerous tissues. Because potential health
benefits have been associated with dietary consumption of CLA, enhancement of CLA concentrations
in meat and milk is an important objective in nutrition research.
Subjects
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