scholarly journals Conjugated linoleic acid as functional food in poultry products: A review

2016 ◽  
Vol 20 (3) ◽  
pp. 491-506 ◽  
Author(s):  
Suriya Kumari ◽  
Goh Yong Meng ◽  
Mahdi Ebrahimi
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Functional Food ◽  
Poultry Products

scholarly journals Conjugated Linoleic Acid: A Functional Food?

2003 ◽  
Vol 16 (3) ◽  
pp. 215-220 ◽  
Author(s):  
N. D'Orazio ◽  
C. Ficoneri ◽  
G. Riccioni ◽  
P. Conti ◽  
T.C. Theoharides ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Milk Fat ◽  
Functional Food ◽  
Well Being ◽  
Metabolic Effects ◽  
Cow Milk ◽  
Dry Fractionation ◽  
Obesity And Diabetes ◽  
Fatty Acids Metabolism

Scientific interest in conjugated linoleic acid (CLA) started in 1987 when Michael Pariza's team of Wisconsin University observed its inhibitory effects on chemically induced skin tumors in mice. Numerous studies have since examined CLA's role in cancer, immune function, oxidative stress, atherosclerosis, lipid and fatty acids metabolism, bone formation and composition, obesity, and diabetes. Still it's not clear yet either through which mechanisms CLA produces its numerous metabolic effects. We now know that CLA contents in cow milk fat can be enriched through dry fractionation, but this knowledge doesn't allow sufficient certainty to qualify this nutrient, as a functional food, capable of increasing well being and reducing the risk of disease.

scholarly journals Influences of Conjugated Linoleic Acid on Poultry Products

2015 ◽  
Vol 9 (4) ◽  
pp. 1-5
Author(s):  
Pouya Yari ◽  
Abbas Moazami Goudarzi ◽  
Mansour Ahmadi ◽  
Jalal Masoumi ◽  
Somayeh Kamran Azad
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Immune Responses ◽  
Conjugated Linoleic Acid ◽  
Potential Role ◽  
Fatty Tissue ◽  
Poultry Production ◽  
Poultry Products ◽  
Prevention Of Cancer

Conjugated linoleic acid (CLA) has a potential role in the prevention of cancer tumors of the skin, breast, stomach and intestine. CLA also has the ability to prevent cardiovascular disease, atherosclerotic disease, diabetes, regulation of immune responses and change in body composition by reducing body fat. Fats that originated from the ruminants are the main sources of CLA. But poultry products are contain traces of these fatty acids. Fatty acids content in monogastric diets did not change after digestion and absorption, compared with ruminants. So use of synthetic CLA or its precursors, can increase the synthesis and save of this fatty acid in poultry products. After absorption, the CLA or its resources, are stored in phospholipids of call membrane, fatty tissue and eggs. Therefore attempts to enrich poultry production via CLA as an appropriate method for improving human nutrition by organic sources, will cause the useful results.DOI: http://dx.doi.org/10.3126/ijls.v9i4.12676

Relative absorption of conjugated linoleic acid as triacylglycerol, free fatty acid and ethyl ester in a functional food matrix

2004 ◽  
Vol 106 (6) ◽  
pp. 347-354 ◽  
Author(s):  
Claire E. Fernie ◽  
Isabelle E. Dupont ◽  
Olivier Scruel ◽  
Yvon A. Carpentier ◽  
Jean-Louis Sébédio ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acid ◽  
Conjugated Linoleic Acid ◽  
Ethyl Ester ◽  
Functional Food ◽  
Food Matrix ◽  
Relative Absorption

Nutrition impact of conjugated linoleic acid: A model functional food ingredient

2002 ◽  
Vol 38 (3) ◽  
pp. 241-246 ◽  
Author(s):  
J. Bassaganya-Riera ◽  
R. Hontecillas ◽  
M. J. Wannemuehler
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Functional Food ◽  
Food Ingredient

Conjugated Linoleic Acid Causes a Marked Increase in Liver α-Tocopherol and Liver α-Tocopherol Transfer Protein in C57BL/6 J Mice

2010 ◽  
Vol 80 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Pei-Min Chao ◽  
Wan-Hsuan Chen ◽  
Chun-Huei Liao ◽  
Huey-Mei Shaw
Keyword(s):  
Antioxidant Enzymes ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Control Groups ◽  
Protein Levels ◽  
Transfer Protein ◽  
And Control

Conjugated linoleic acid (CLA) is a collective term for the positional and geometric isomers of a conjugated diene of linoleic acid (C18:2, n-6). The aims of the present study were to evaluate whether levels of hepatic α-tocopherol, α-tocopherol transfer protein (α-TTP), and antioxidant enzymes in mice were affected by a CLA-supplemented diet. C57BL/6 J mice were divided into the CLA and control groups, which were fed, respectively, a 5 % fat diet with or without 1 g/100 g of CLA (1:1 mixture of cis-9, trans-11 and trans-10, cis-12) for four weeks. α-Tocopherol levels in plasma and liver were significantly higher in the CLA group than in the control group. Liver α-TTP levels were also significantly increased in the CLA group, the α-TTP/β-actin ratio being 2.5-fold higher than that in control mice (p<0.01). Thiobarbituric acid-reactive substances were significantly decreased in the CLA group (p<0.01). There were no significant differences between the two groups in levels of three antioxidant enzymes (superoxide dismutase, glutathione peroxidase, and catalase). The accumulation of liver α-tocopherol seen with the CLA diet can be attributed to the antioxidant potential of CLA and the ability of α-TTP induction. The lack of changes in antioxidant enzyme protein levels and the reduced lipid peroxidation in the liver of CLA mice are due to α-tocopherol accumulation.

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