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CLAs in Animal Source Foods: Healthy Benefits for Consumers

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Conjugated linoleic acid (CLA) is a group of polyunsaturated fatty acids that exist as positional and stereo-isomers of octadecadienoate (18:2). Among these isomers, the most studied two isomers are cis 9, trans 11-CLA and trans 10, cis 12-CLA due to their biological effects. CLA can be naturally synthesized in the rumen of ruminant animals by bacteria Butyrivibrio fibrisolvens via the Δ-9-desaturase of trans 11 octadecanoic acid pathway. The major dietary sources of CLA are represented by meat and milk from ruminant animals. Although references to CLA can be traced back to the 1950s, current interest in the health benefits of CLA started in the late 1980s, after it was identified as the anti-carcinogenic component present in fried ground beef. Since then, an extensive literature has documented the anticarcinogenic effects of CLA. In addition, there is some evidence that CLA is also anti-atherosclerotic, has beneficial effects on type 2 diabetes, and may play a key role in helping to regulate body fat. The fact that the richest natural sources of CLA, meat and dairy products, are consumed by people worldwide has very interesting implications for public health.

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Abbreviations

CLA:

Conjugated Linoleic Acid

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

FAME:

Fatty Acid Methyl Esters

MUFA:

Monounsaturated Fatty Acids

PUFA:

Polyunsaturated Fatty Acids

SFA:

Saturated Fatty Acids

TFA:

Trans Fatty Acids

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Authors and Affiliations

  1. School of Pharmacy, University of Camerino, Camerino (MC), Italy

    Paolo Polidori

  2. School of Biosciences and Veterinary Medicine, University of Camerino, Camerino (MC), Italy

    Silvia Vincenzetti, Stefania Pucciarelli & Valeria Polzonetti

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  1. Paolo Polidori
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  2. Silvia Vincenzetti
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  3. Stefania Pucciarelli
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  4. Valeria Polzonetti
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Correspondence to Paolo Polidori .

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Editors and Affiliations

  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Polidori, P., Vincenzetti, S., Pucciarelli, S., Polzonetti, V. (2018). CLAs in Animal Source Foods: Healthy Benefits for Consumers. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_51-2

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_51-2

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-54528-8

  • Online ISBN: 978-3-319-54528-8

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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  1. Latest

    CLAs in Animal Source Foods: Healthy Benefits for Consumers
    Published:
    01 February 2018

    DOI: https://doi.org/10.1007/978-3-319-54528-8_51-2

  2. Original

    CLAs in Animal Source Foods: Healthy Benefits for Consumers
    Published:
    24 October 2017

    DOI: https://doi.org/10.1007/978-3-319-54528-8_51-1

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