The DOI matches its Crossref record; 70 of the 70 references it cites were found in a registry or an index.
Systematic evaluation on the effectiveness of conjugated linoleic acid in human health
Abstract
The term CLA (conjugated linoleic acid) corresponds to a mixture of positional and geometric isomers of linoleic acid. Two of these isomers (9c, 11t and 10t, 12c) have biological activity. The milk and dairy products are the most abundant source of conjugated linoleic acid, which refers to a group of positional and geometric isomers of CLA (CLA 18:2 cis-9, cis-12). The following research aims to approach aspects regarding the CLA, as well as its relationship with diseases. Conjugated linoleic acids have been studied for their beneficial effects in the prevention and treatment of many diseases, including obesity, cancer, diabetes, and cardiovascular diseases. Scientific information put together the physiological properties of CLA, which serves as inputs to claim their potential as functional ingredients to be used in the prevention and control of several chronic metabolic disorders.
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“CLA has several functional properties and potential health-promoting effects, such as anticarcinogenic, anti-inflammatory, reducing and preventing body fat deposition, reducing atherosclerosis [261,262], modulating the immune system [263], reducing blood glucose levels [264], reducing osteoporosis [265], preventing and treating cardiovascular disease, controlling serum levels of cholesterol and”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [264]
In the citing paper
“CLA is found in many foods, in greater amounts in milk, dairy products, and beef, and in lesser amounts in pork, poultry, and vegetable oils [264].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [264]
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Metadata
- Authors
- Fuke, G., & Nornberg, J. L.
- Affiliations
- Universidade Federal de Santa Maria (BR)
- Departamento de Ciência e Tecnologia de Alimentos Endereço, Endereço, Campus Universitário - Centro de Ciências Rurais Prédio, Santa Maria, Brazil
- Corresponding author
- Fuke, Gitane
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2016-09-16
- Volume
- 57
- Issue
- 1
- Pages
- 1-7
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2520860049
- Cited by
- 137
- References
- 69
- Citations by year
- 2026: 5 · 2025: 10 · 2024: 15 · 2023: 15 · 2022: 20 · 2021: 18 · 2020: 16 · 2019: 18 · 2018: 16 · 2017: 4
- FWCI
- 13.22
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Lipid metabolism and biosynthesis
- Keywords
- conjugated linoleic acid, CLA isomers, dairy products, functional food ingredients, obesity, cancer, diabetes mellitus, cardiovascular disease, chronic metabolic disorders, disease prevention
- MeSH terms
- Animals, Body Composition, Chronic Disease, Dairy Products, Humans, Insulin Resistance, Stereoisomerism, Molecular Structure, Anticarcinogenic Agents, Evidence-Based Medicine, Dietary Supplements, Linoleic Acids, Conjugated, Lipid Metabolism, Functional Food
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