Ruminant meat as a source of conjugated linoleic acid (CLA)

Autor:	Breda Mulvihill
Rok vydání:	2001
Předmět:	Nutrition and Dietetics integumentary system Conjugated linoleic acid food and beverages Medicine (miscellaneous) Health benefits Biology biology.organism_classification Coronary heart disease chemistry.chemical_compound chemistry Ruminant Natural source lipids (amino acids peptides and proteins) Food science
Zdroj:	Nutrition Bulletin. 26:295-299
ISSN:	1467-3010 1471-9827
DOI:	10.1046/j.1467-3010.2001.00179.x
Popis:	Summary Ruminant meat is a natural source of conjugated linoleic acid (CLA). Evidence has shown that CLA has many potential health benefits on cancer, coronary heart disease and diabetes. However, to date, all of the published research has been conducted in animals and there are few data in relation to the potential health benefits of CLA in humans. Lamb is the richest meat source of CLA. The main CLA isomer found in meat is c9,t11. Research has shown that cooking or storing meat does not alter its CLA content, but it can be changed by manipulating the diet of the animal. Little information is available that quantifies the contribution of meat to CLA intake. More research is required to further improve our knowledge on the role that meat can play as a vehicle that naturally supplies dietary CLA.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e459cdafb959540310473030a5a22862 https://doi.org/10.1046/j.1467-3010.2001.00179.x Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.