Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques-Reference-Cited by-同舟云学术

Conjugated Linolenic Acid (CLnA) vs Conjugated Linoleic Acid (CLA): A Comprehensive Review of Potential Advantages in Molecular Characteristics, Health Benefits, and Production Techniques

Published:2024-03-05 Issue:11 Volume:72 Page:5503-5525
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Du Meijun¹,Gong Mengyue¹,Wu Gangcheng¹,Jin Jun¹^ORCID,Wang Xingguo¹^ORCID,Jin Qingzhe¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi 214122, P. R. China

Funder

National Key Research and Development Program of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08771

Reference200 articles.

1. Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not?

2. Biological effects of conjugated linoleic acids in health and disease

3. Conjugated linolenic acids (CLnA, super CLA) – natural sources and biological activity

4. Chemical and physiological aspects of isomers of conjugated fatty acids

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