Conjugated Linoleic Acids and Conjugated Vegetable Oils
Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been reported, and applications in the glue and paint industries as a renewable resource have been explored.
This comprehensive book presents an overview of the background and research into CLA and examines each of their applications in the context of the chemistry surrounding them and CLA-enriched oils. The biosynthesis of CLA is presented, with a discussion on how animal husbandry could promote CLA production. Other chapters examine the current strategies for their synthesis using bespoke catalysts and enzymes. Readers from academia and industry will find the layout of the book highly accessible, with sections for each application.
The editors are both active researchers in the field, and have brought together a wealth of expertise from across the globe, presenting a comprehensive guide to this valuable group of compounds and their potential applications.
Conjugated Linoleic Acids and Conjugated Vegetable Oils, The Royal Society of Chemistry, 2014.
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Table of contents
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CHAPTER 1: Synthesis of Conjugated Linoleic Acid in Ruminants and Humansp1-65ByK. J. Shingfield;K. J. ShingfieldInstitute of Biological, Environmental and Rural Sciences, Aberystwyth UniversityAberystwyth, CeredigionSY23 3EBUKSearch for other works by this author on:R. J. WallaceR. J. WallaceRowett Institute of Nutrition and Health, University of AberdeenBucksburn, AberdeenAB21 9SBUKSearch for other works by this author on:
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CHAPTER 2: Use of CLA in Animal Feedp66-93ByN. Everaert;N. EveraertUniversity of Liège, Gembloux Agro-Bio Tech, Animal Science UnitPassage des Déportés 25030GemblouxBelgiumSearch for other works by this author on:A. Koppenol;A. KoppenolILVO Animal Sciences UnitScheldeweg 689090MelleBelgiumKU Leuven, Department of Biosystems, Laboratory of Livestock PhysiologyKasteelpark Arenberg 30 – box 24563001LeuvenBelgium[email protected]Search for other works by this author on:J. BuyseJ. BuyseKU Leuven, Department of Biosystems, Laboratory of Livestock PhysiologyKasteelpark Arenberg 30 – box 24563001LeuvenBelgium[email protected]Search for other works by this author on:
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CHAPTER 3: Health Benefits of Conjugated Fatty Acidsp94-116ByYeonhwa Park;Yeonhwa ParkDepartment of Food Science, University of MassachusettsAmherst, 102 Holdsworth WayAmherstMA 01003USA[email protected]Search for other works by this author on:Yan WuYan WuDepartment of Food Science, University of MassachusettsAmherst, 102 Holdsworth WayAmherstMA 01003USA[email protected]Search for other works by this author on:
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CHAPTER 4: Commercial CLA and its Chemical Usep117-130ByRafael Lopes QuirinoRafael Lopes QuirinoSearch for other works by this author on:
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CHAPTER 5: Recent Advances in the Production of CLA and Conjugated Vegetable Oils: Microbial and Enzymatic Production of Conjugated Fatty Acids and Related Fatty Acids in Biohydrogenation Metabolismp131-150ByJun Ogawa;Jun OgawaDivision of Applied Life Sciences, Kyoto UniversityKyoto606-8502JapanResearch Unit for Physiological Chemistry, the Center for the Promotion of Interdisciplinary Education and Research, Kyoto UniversityKyoto606-8502JapanSearch for other works by this author on:Michiki Takeuchi;Michiki TakeuchiDivision of Applied Life Sciences, Kyoto UniversityKyoto606-8502JapanSearch for other works by this author on:Shigenobu KishinoShigenobu KishinoDivision of Applied Life Sciences, Kyoto UniversityKyoto606-8502JapanLaboratory of Industrial Microbiology, Graduate School of Agriculture, Kyoto UniversityKyoto606-8502JapanSearch for other works by this author on:
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CHAPTER 6: Recent Advances in the Production of CLA and Conjugated Vegetable Oils: Production of CLA and Conjugated Vegetable Oils via Metal Catalysisp151-171ByK. Belkacemi;K. BelkacemiDepartment of Soil Sciences and Agri-Food Engineering, Paul-Comtois Building, Laval UniversityQuebecG1V 0A6Canada[email protected]Search for other works by this author on:N. Chorfa;N. ChorfaDepartment of Soil Sciences and Agri-Food Engineering, Paul-Comtois Building, Laval UniversityQuebecG1V 0A6Canada[email protected]Search for other works by this author on:S. HamoudiS. HamoudiDepartment of Soil Sciences and Agri-Food Engineering, Paul-Comtois Building, Laval UniversityQuebecG1V 0A6Canada[email protected]Search for other works by this author on:
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CHAPTER 7: Analysis of Conjugated and Other Fatty Acidsp172-231ByPierluigi Delmonte;Pierluigi DelmonteOffice of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration5100 Paint Branch PkwyCollege ParkMD 20740USA[email protected]Search for other works by this author on:Ali Reza Fardin-Kia;Ali Reza Fardin-KiaOffice of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration5100 Paint Branch PkwyCollege ParkMD 20740USA[email protected]Search for other works by this author on:Noelia Aldai;Noelia AldaiDepartment of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU)01006Vitoria-GasteizSpainSearch for other works by this author on:Magdi M. Mossoba;Magdi M. MossobaOffice of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration5100 Paint Branch PkwyCollege ParkMD 20740USA[email protected]Search for other works by this author on:John K. G. KramerJohn K. G. KramerGuelph Food Research Center, Agriculture and Agri-Food CanadaGuelph, ONCanada (retired)[email protected]Search for other works by this author on:
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