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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

Resumo

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.
Idioma originalEnglish
Páginas (de-até)10937-10946
Número de páginas10
RevistaFood and Function
Volume13
Número de emissão21
DOIs
Estado da publicaçãoPublicado - 26 set 2022

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