Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques.

conjugated linoleic acid conjugated linolenic acid health benefits isomer-specific effects molecular characteristics source and productization

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
20 Mar 2024
Historique:
pubmed: 5 3 2024
medline: 5 3 2024
entrez: 5 3 2024
Statut: ppublish

Résumé

Conjugated linoleic acid (CLA) has been extensively characterized due to its many biological activities and health benefits, but conjugated linolenic acid (CLnA) is still not well understood. However, CLnA has shown to be more effective than CLA as a potential functional food ingredient. Current research has not thoroughly investigated the differences and advantages between CLnA and CLA. This article compares CLnA and CLA based on molecular characteristics, including structural, chemical, and metabolic characteristics. Then, the

Identifiants

DOI: 10.1021/acs.jafc.3c08771 PMID: 38442367
pubmed: 38442367
doi: 10.1021/acs.jafc.3c08771
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

5503-5525

Auteurs

Meijun Du (M)

State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.

Mengyue Gong (M)

State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.

Gangcheng Wu (G)

State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.

Jun Jin (J)

State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.
ORCID: 0000-0002-6186-6882

Xingguo Wang (X)

State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.
ORCID: 0000-0001-5374-2444

Qingzhe Jin (Q)

State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China.
ORCID: 0000-0003-2309-6239

Classifications MeSH