Potential Health Benefits of Conjugated Linoleic Acid: An Important Functional Dairy Ingredient

Virsangbhai, Chaudhari Kalpeshkumar and Goyal, Ankit and Tanwar, Beenu and Sihag, Manvesh Kumar (2020) Potential Health Benefits of Conjugated Linoleic Acid: An Important Functional Dairy Ingredient. European Journal of Nutrition & Food Safety, 11 (4). pp. 200-213. ISSN 2347-5641

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Abstract

Conjugated linoleic acid (CLA) refers to a class of positional and geometrical isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) having conjugate double bond system. CLA are synthesized in rumen of the ruminants by biohydrogenation of dietary fatty acids; and thus, can be obtained from dairy products as well as from the meat of sheep, lamb and other ruminants. Among the several isomers, c9, t11-CLA isomer is the most biologically active form and accounts approximately 80% of total isomers. A number of clinical and epidemiological studies have demonstrated the role of CLA as anti-atherogenic, anti-inflammatory, anti-oxidative, anti-carcinogenic, etc. Several researchers have suggested the positive association of CLA in weight management, hypercholesterolemia, immunomodulatory functions, and improved bone metabolism.

Item Type: Article
Subjects: GO for STM > Agricultural and Food Science
Depositing User: Unnamed user with email support@goforstm.com
Date Deposited: 03 Apr 2023 06:06
Last Modified: 03 Feb 2024 04:09
URI: http://archive.article4submit.com/id/eprint/474

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