ŹRÓDŁA POKARMOWE ORAZ EFEKTY PROZDROWOTNE  SPRZĘŻONYCH DIENÓW KWASU LINOLOWEGO (CLA)

Agnieszka Białek; Andrzej Tokarz

doi:10.56782/pps.61

Published : 2009-01-29

Vol. 7 No. 1 (2009)

DIETARY SOURCES AND BENEFICIAL HEALTH EFFECTS OF CONJUGATED LINOLEIC ACIDS (CLA)

Agnieszka Białek

Andrzej Tokarz

DOI: https://doi.org/10.56782/pps.61

Abstract

Dairy fat is one of the most complex of natural fats. It contains over 400 different fatty acids, most of them (>98%) as triglycerides, and is the main dietary source of conjugated linoleic acids (CLA). CLA is a group of positional and geometric isomers of linoleic acid containing a conjugated double bond system. Rumenic acid (cis-9, trans-11 octadecadienoic acid) is the predominant CLA isomer that accounts for 80–90% of the total CLA amount in dairy fat of poligastric animals. Multiple publications suggest that rational dietetics should assure an adequate supply of CLA, which have many beneficial health effects, including prevention of cancer and diabetes, and antiinflammatory and antiatherogenic properties. Milk and dairy products are the main dietary source of CLA. This review focuses on the health effects of conjugated linoleic acid and also summarizes the CLA content of common dairy products.

Keywords:

conjugated linoleic acid (CLA), dairy products, atherogenesis, tumours

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Białek, A., & Tokarz, A. (2009). DIETARY SOURCES AND BENEFICIAL HEALTH EFFECTS OF CONJUGATED LINOLEIC ACIDS (CLA). Prospects in Pharmaceutical Sciences, 7(1), 1–12. https://doi.org/10.56782/pps.61

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Agnieszka Białek

Affiliation:

Katedra i Zakład Bromatologii Wydział Farmaceutyczny, Warszawski Uniwersytet Medyczny Poland

Andrzej Tokarz

Affiliation:

Katedra i Zakład Bromatologii Wydział Farmaceutyczny, Warszawski Uniwersytet Medyczny Poland