Lowering dietary linoleic acid reduces bioactive oxidized linoleic acid metabolites in humans
نویسندگان
چکیده
منابع مشابه
Dietary Oxidized Linoleic Acid Modulates Plasma Lipids beyond Triglycerides Metabolism
Introduction Triglyceride (TG) is an independent risk factor for coronary heart disease. Previous work has shown that short-term supplementations of mouse chow with oxidized linoleic acid (OxLA) significantly reduce the level of plasma triglycerides. Study Objective This study aims to determine the effects of longer-term supplementation of mouse chow with various concentrations of oxidized li...
متن کاملDietary conjugated linoleic acid and body composition.
Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of conjugated dienoic derivatives of linoleic acid. The major dietary source of CLA for humans is ruminant meats, such as beef and lamb, and dairy products, such as milk and cheese. The major isomer of CLA in natural food is cis-9,trans-11 (c9,t11). The commercial preparations contain approximately equal amounts of c9...
متن کاملConjugated Linoleic Acid and Dietary Beef
Introduction Conjugated linoleic acid (CLA), a naturally occurring trans fat, is commonly found in ruminant animal sources such as beef, lamb, and dairy products (e.g., milk and cheese). Over the past two decades a wealth of research, mainly from in vitro and experimental animal studies and limited human investigations, has examined potential health benefits of CLA. This research on the biologi...
متن کاملHeat generates oxidized linoleic acid metabolites that activate TRPV1 and produce pain in rodents.
The transient receptor potential vanilloid 1 (TRPV1) channel is the principal detector of noxious heat in the peripheral nervous system. TRPV1 is expressed in many nociceptors and is involved in heat-induced hyperalgesia and thermoregulation. The precise mechanism or mechanisms mediating the thermal sensitivity of TRPV1 are unknown. Here, we have shown that the oxidized linoleic acid metabolite...
متن کاملThe effect of addition of linoleic acid on food intake regulation in linoleic acid tasters and linoleic acid non-tasters.
In a randomised, single blind, placebo-controlled crossover design study, we investigated whether healthy, non-smoking, dietary unrestrained women (n 24), divided into linoleic acid tasters (LAT, n 14) and linoleic acid non-tasters (LANT, n 10), differed in food intake regulation when linoleic acid was added to ice creams. The determination of subjects as LAT or LANT was done using a 10 microm-...
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ژورنال
عنوان ژورنال: Prostaglandins, Leukotrienes and Essential Fatty Acids
سال: 2012
ISSN: 0952-3278
DOI: 10.1016/j.plefa.2012.08.004