Evidences and perspectives in the utilization of CLNA isomers as bioactive compounds in foods

Ana L. Fontes, Lígia L. Pimentel, Catarina D. Simões, Ana M. P. Gomes*, Luís M. Rodríguez-Alcalá

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

Conjugated alpha linolenic acid (CLNA) isomers are promising lipids owing to their similarities with conjugated linoleic acid (CLA) but exerting their bioactivity at lower doses; some isomers also belong to omega 3 family. This review aims to summarize the state of the art about the utilization of CLNA as a functional ingredient. Indeed, in vitro and in vivo studies reported that CLNA exerted anticancer, anti-inflammatory, anti-obese, and antioxidant activities. However, CLNA has not been tested in humans. These compounds are naturally present in meat and milk fat from ruminants but the highest concentrations are found in vegetable oils. Their incorporation in foodstuffs is one of the most effective strategies to elaborate CLNA-enriched products together with the microbiological production. Lactobacilli, propionibacteria, and bifidobacteria strains have been assayed to produce CLNA isomers but at the current moment there are not high CLNA concentration products elaborated using these strains. Furthermore, it is known that CLNA isomers are highly prone to oxidation when compared with linoleic acid and CLA, but the possible effects of elaboration and storage on high CLNA productsare unknown.The utilization of CLNA as a functional compound still remains a challenge and requires more research to address all of its technological and bioactivity aspects.
Original languageEnglish
Pages (from-to)2611-2622
Number of pages12
JournalCritical Reviews in Food Science and Nutrition
Volume57
Issue number12
DOIs
Publication statusPublished - 13 Aug 2017

Keywords

  • Bioactivity
  • CLNA-enriched products
  • Microbiological production
  • Safety
  • Stability

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