Medium-chain triglycerides and conjugated linolenic acids in functional yogurts: impact of GIT and potential biological activities

Manuela Machado, Sérgio Sousa, Pilar Morais, Arménio Miranda, Luís M. Rodriguez-Alcalá, Ana Maria Gomes, Manuela Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

In recent years, bioactive lipids particularly medium-chain triglycerides and conjugated linolenic fatty acids have obtained more attention due to their possible applicability in obesity metabolism modulation. These compounds are capable to increase thermogenesis and reduce weight gain through the modulation of key neurohormones such as leptin and adiponectin. The purpose of this work was to develop functional yogurts through the addition of coconut (rich in medium-chain fatty acids) or pomegranate oils (rich in conjugated linolenic acids). The presence of these oils led to a significant alteration in the nutritional value of yogurts, showing a capacity to reduce the accumulation of lipids in hepatocytes and increase the release of triglycerides in adipocytes. These results demonstrate that functional yogurts can be a valuable strategy for obesity prevention.
Original languageEnglish
Pages (from-to)10937-10946
Number of pages10
JournalFood and Function
Volume13
Issue number21
DOIs
Publication statusPublished - 26 Sep 2022

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