EFICÁCIA DO ÁCIDO LINOLÉICO CONJUGADO (CLA) NA SAÚDE HUMANA

Autores/as

  • Mariana Moura Ercolani Novack Universidade Federal de Santa Maria - UFSM
  • Lidia Cauduro UFSM - Aluna do curso de Zootecnia
  • Gitane Fuke Universidade Federal de Santa Maria (UFSM) - Prof.ª. Adjunto do Departamento de Desportos Coletivos
  • José Laerte Nörnberg UFSM - Prof. Adjunto do Departamento de Tecnologia e Ciência dos Alimentos

DOI:

https://doi.org/10.5902/2236117012988

Palabras clave:

Benefícios à Saúde, Processo de Biohidrogenação, Produtos Lácteos, Doenças.

Resumen

A presente revisão aborda aspectos relacionados ao ácido linoléico conjugado (CLA), bem como sua relação com as doenças. O termo CLA corresponde a uma mistura de isômeros posicionais e geométricos do ácido linoléico, sendo que, dois destes isômeros (9c, 11t e 10t, 12c) possuem atividade biológica. Os produtos lácteos são a fonte mais abundante de ácido linoléico conjugado, que se refere a um grupo de isômeros geométricos e posicionais do CLA (CLA 18:2 cis-9, cis-12).  O CLA tem sido investigado pelos seus efeitos benéficos na prevenção e tratamento de uma diversidade de doenças, incluindo a obesidade, câncer, diabetes e as doenças cardiovasculares. As informações científicas que catalogam as propriedades fisiológicas do CLA, as quais servem como subsídios para alegar seu potencial como ingrediente funcional a ser utilizado na prevenção e no controle de inúmeras desordens metabólicas crônicas.

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Biografía del autor/a

Mariana Moura Ercolani Novack, Universidade Federal de Santa Maria - UFSM

Departamento de Desportos Coletivos./ Departamento Tecnologia e Ciências de Alimentos.

Citas

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Publicado

2014-06-05

Cómo citar

Novack, M. M. E., Cauduro, L., Fuke, G., & Nörnberg, J. L. (2014). EFICÁCIA DO ÁCIDO LINOLÉICO CONJUGADO (CLA) NA SAÚDE HUMANA. Revista Eletrônica Em Gestão, Educação E Tecnologia Ambiental, 18, 36–46. https://doi.org/10.5902/2236117012988

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