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Catalysis Series
Conjugated Linoleic Acids and Conjugated Vegetable Oils
Edited by
An Philippaerts
An Philippaerts
KU Leuven, Belgium
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Hardback ISBN:
978-1-84973-900-9
PDF ISBN:
978-1-78262-021-1
EPUB ISBN:
978-1-78262-284-0
Series:
Catalysis Series
No. of Pages:
247
Published online:
11 Jul 2014
Published in print:
30 Jul 2014
Book Chapter
CHAPTER 3: Health Benefits of Conjugated Fatty Acids
By
Yeonhwa Park
;
Yeonhwa Park
Department of Food Science, University of Massachusetts
Amherst, 102 Holdsworth Way
Amherst
MA 01003
USA
[email protected]
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Yan Wu
Yan Wu
Department of Food Science, University of Massachusetts
Amherst, 102 Holdsworth Way
Amherst
MA 01003
USA
[email protected]
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Published:11 Jul 2014
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Series: Catalysis Series
Page range:
94 - 116
Citation
Y. Park and Y. Wu, in Conjugated Linoleic Acids and Conjugated Vegetable Oils, ed. B. Sels and A. Philippaerts, The Royal Society of Chemistry, 2014, pp. 94-116.
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Since CLA's bioactivity was first reported in 1980s, there has been great interest in CLA for its diverse biological activities. This chapter will review the current knowledge of CLA's effects on body fat regulation, cancer prevention, cardiovascular diseases prevention, modulation of immune and inflammatory responses, and benefits on bone health as well as its potential health concerns. In addition, known CLA metabolites and activities of other conjugated fatty acids will be discussed.
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