Medium-chain triglycerides and conjugated linolenic acids in functional yogurts: impact of GIT and potential biological activities-Reference-Cited by-同舟云学术

Medium-chain triglycerides and conjugated linolenic acids in functional yogurts: impact of GIT and potential biological activities

Published:2022 Issue:21 Volume:13 Page:10937-10946
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Machado Manuela¹,Sousa Sérgio¹,Morais Pilar²,Miranda Arménio²,Rodriguez-Alcalá Luís M.¹^ORCID,Gomes Ana Maria¹,Pintado Manuela¹^ORCID

Affiliation:

1. Universidade Católica Portuguesa, CBQF Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

2. Frulact, S.A., Rua do Outeiro, 589, 4475-150, Gemunde, Maia, Portugal

Abstract

It is technologically viable to partially transpose the predominant saturated fatty acid profile of milk fat to a more balanced lipid profile. Functional yogurts were capable to modulated lipid accumulation.

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01723G

Reference51 articles.

1. Obesity and Severe Obesity Forecasts Through 2030

2. Medium-chain triglycerides and conjugated linoleic acids in beverage form increase satiety and reduce food intake in humans

3. Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components

4. A high-fat diet enriched in medium chain triglycerides triggers hepatic thermogenesis and improves metabolic health in lean and obese mice

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