Conjugated linoleic acid in meat and meat products: A review

被引：250

作者：

Schmid, A ^{[1
]}

Collomb, M ^{[1
]}

Sieber, R ^{[1
]}

Bee, G ^{[1
]}

机构：

[1] Swiss Fed Res Stn Anim Prod & Dairy Prod, Agroscope Liebefeld Posieux, CH-3003 Bern, Switzerland

来源：

MEAT SCIENCE | 2006年 / 73卷 / 01期

关键词：

conjugated linoleic acid; CLA; meat; meat products; diet;

D O I：

10.1016/j.meatsci.2005.10.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Conjugated linoleic acid (CLA) consists of a group of geometric and positional isomers of linoleic acid to which anticancerogenic, antidiabetic, and antiatherogenic effects, as well as effects on immune system, bone metabolism, and body composition are attributed. CLA is found predominantly in milk and meat of ruminants due to the importance of rumen micro-organism in the formation of CLA and its precursors. This review attempts to give an overview of the available data on intramuscular CLA concentrations in meat and meat products originating from different animal species. The factors influencing these concentrations are discussed and the estimated human daily intakes as well as the percentage provided by meat are reported. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：29 / 41

页数：13

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