Conjugated linoleic acid: A functional food?

被引：8

作者：

D'Orazio, N

Ficoneri, C

Riccioni, G

Conti, P

Theoharides, TC

Bollea, MR

机构：

[1] Univ G DAnnunzio, Dept Biomed Sci, Human Nutr Unit, Chieti, Italy

[2] Univ Roma Tor Vergata, Dept Internal Med, Clin Nutr, Rome, Italy

[3] Univ G DAnnunzio, Div Immunol, Chieti, Italy

[4] Tufts Univ, Sch Med, Dept Pharmacol, Boston, MA 02111 USA

[5] Tufts Univ, Sch Med, Dept Internal Med, Boston, MA 02111 USA

[6] Tufts Univ, Sch Med, Dept Biochem, Boston, MA 02111 USA

来源：

INTERNATIONAL JOURNAL OF IMMUNOPATHOLOGY AND PHARMACOLOGY | 2003年 / 16卷 / 03期

关键词：

conjugated linoleic acid;

D O I：

10.1177/039463200301600305

中图分类号：

R392 [医学免疫学]; Q939.91 [免疫学];

学科分类号：

100102 ;

摘要：

Scientific interest in conjugated linoleic acid (CLA) started in 1987 when Michael Pariza's team of Wisconsin University observed its inhibitory effects on chemically induced skin tumors in mice. Numerous studies have since examined CLA's role in cancer, immune function, oxidative stress, atherosclerosis, lipid and fatty acids metabolism, bone formation and composition, obesity, and diabetes. Still it's not clear yet either through which mechanisms CLA produces its numerous metabolic effects. We now know that CLA contents in cow milk fat can be enriched through dry fractionation, but this knowledge doesn't allow sufficient certainty to qualify this nutrient, as a functional food, capable of increasing well being and reducing the risk of disease.

引用

收藏

页码：215 / 220

页数：6

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