RT Journal Article
T1 Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not?
T2 Ácido linoleico conjugado (ALC) como alimento funcional: ¿es o no beneficioso?
A1 Badawy, Sara
A1 Liu, Yanan
A1 Guo, Mingyue
A1 Liu, Zhenli
A1 Xie, Changqing
A1 Marawan, A. Marawan
A1 Ares Lombán, Irma
A1 López Torres, Bernardo
A1 Martínez Caballero, Marta
A1 Maximiliano Guerra, Jorge Enrique
A1 Martínez Larrañaga, María Rosa
A1 Wang, Xu
A1 Anadón Navarro, Arturo Ramón
A1 Martínez Caballero, María Aranzazu
AB Conjugated linoleic acid (CLA) has attracted great attention in recent years as a popular class of functional food that is broadly used. It refers to a group of geometric and positional isomers of linoleic acid (LA) with a conjugated double bond. The main natural sources of CLA are dairy products, beef and lamb, whereas only trace amounts occur naturally in plant lipids. CLA has been shown to improve various health issues, having effects on obesity, inflammatory, anti-carcinogenicity, atherogenicity, immunomodulation, and osteosynthesis. Also, compared to studies on humans, many animal researches reveal more positive benefits on health. CLA represents a nutritional avenue to improve lifestyle diseases and metabolic syndrome. Most of these effects are attributed to the two major CLA isomers [conjugated linoleic acid cis-9,trans-11 isomer (c9,t11), and conjugated linoleic acid trans-10,cis-12 isomer (t10,c12)], and their mixture (CLA mix). In contrast, adverse effects of CLA have been also reported, such as glucose homeostasis, insulin resistance, hepatic steatosis and induction of colon carcinogenesis in humans, as well as milk fat inhibition in ruminants, lowering chicken productivity, influencing egg quality and altering growth performance in fish. This review article aims to discuss the health benefits of CLA as a nutraceutical supplement and highlight the possible mechanisms of action that may contribute to its outcome. It also outlines the feasible adverse effects of CLA besides summarizing the recent peer-reviewed publications on CLA to ensure its efficacy and safety for proper application in humans.
PB Elsevier
SN 0963-9969
YR 2023
FD 2023-06-16
LK https://hdl.handle.net/20.500.14352/102765
UL https://hdl.handle.net/20.500.14352/102765
LA eng
NO Badawy, S., Liu, Y., Guo, M., Liu, Z., Xie, C., Marawan, M. A., ... & Martínez, M. A. (2023). Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not?. Food Research International, 113158.
NO All authors contributed in performing data curation, investigation, validation, and writing original draft. Xu Wang, Arturo Anadon and María-Aranzazu Martínez were responsible for critically reading the manuscript, revision the original draft, review and editing. All authors read and approved the final version of the manuscript.
DS Docta Complutense
RD 8 abr 2025