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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Chemical and physiological aspects of isomers of conjugated fatty acids

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Author(s):
Teixeira de Carvalho, Eliane Bonifacio [1] ; Pereira de Melo, Illana Louise [1] ; Mancini-Filho, Jorge [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Fac Pharmaceut Sci, Food & Expt Nutr Dept, BR-05508900 Sao Paulo - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 30, n. 2, p. 295-307, APR-JUN 2010.
Web of Science Citations: 17
Abstract

Conjugated fatty acid (CFA) is the general term to describe the positional and geometric isomers of polyunsaturated fatty acids with conjugated double bonds. The CFAs of linoleic acid (CLAs) are found naturally in foods derived from ruminant animals, meat, or dairy products. The CFAs of α-linolenic acid (CLNAs) are found exclusively in various types of seed oils of plants. There are many investigations to assess the effects to health from CFAs consumption, which have been associated with physiological processes that are involved with non transmissible chronic diseases such as cancer, atherosclerosis, inflammation, and obesity. Conclusive studies about the CFAs effects in the body are still scarce and further research about their participation in physiological processes are necessary. This review aimed to discuss the influence of conjugated fatty acids on physiological processes in animal organism. (AU)

FAPESP's process: 09/51891-7 - Effect in rats of the isomers of conjugated linoleic acid (9cis, 11trans and 10trans, 12cis) and conjugated a-Iinolenic acid (9cis, 11trans, 13cis) on the tissue lipid profile and its effect on biochemical parameters in oxidative processes
Grantee:Jorge Mancini Filho
Support Opportunities: Regular Research Grants