Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review

文献类型： 外文期刊

第一作者： Wang, Jiankang

作者： Wang, Jiankang;Han, Linxiao;Wang, Jiankang;Han, Linxiao;Wang, Daoying;Li, Pengpeng;Shahidi, Fereidoon

作者机构：

关键词： conjugated fatty acids; muscle products; CLA; CLNA; CEPA; CDHA; biosynthesis; antitumor; antiobesity; antidiabetes; anticardiovascular disease; modulation of immune system; diet; slaughter season; age; processing

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2020 年 68 卷 47 期

页码：

收录情况： SCI

摘要： Conjugated fatty acids (CFAs) are a group of positional and geometric isomers of polyunsaturated fatty acids (PUFAs) with conjugated double bonds. There are several subgroups of CFAs including conjugated linoleic acids (CLAs), conjugated linolenic acids (CLNAs), conjugated eicosapentaenoic acids (CEPAs), and conjugated docosahexaenoic acids (CDHAs). CFAs, especially CLAs, have been studied in recent years both for their health benefits and factors that affect their level in muscle food products. CFAs have been reported in numerous studies as having antitumor, antiobesity, antidiabetes, anticardiovascular disease, and modulating immune system effects. These biological activies are involved in changes of lipid peroxidation and energy expenditure, as well as inhibitory effects on the hormone receptor, lipid metabolism, lipoprotein lipase activity, and adiponectin production. A large body of studies has revealed that the diet, processing, storage conditions, slaughter season, and age are common factors that affect CFA content in muscle food products, as detailed in this review. Recommendations are made regarding animal farming and meat product processing to obtain high CFA content meat products and to optimize the benefits of CFA for health promotion.

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