CYP4F13 is the Major Enzyme for Conversion of alpha-Eleostearic Acid into cis-9, trans-11-Conjugated Linoleic Acid in Mouse Hepatic Microsomes

Author:

Wu Qiming1,Tsuduki Tsuyoshi1

Affiliation:

1. Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference58 articles.

1. 1) Benjamin, S.; Prakasan, P.; Sreedharan, S.; Wright, A.D.; Spener, F. Pros and cons of CLA consumption: an insight from clinical evidences. Nutr. Metab. 12, 777-780 (2015).

2. 2) de Carvalho, E.B.T.; de Melo, I.L.P.; Mancini-Filho, J. Chemical and physiological aspects of isomers of conjugated fatty acids. J. Food Sci. Technol. 30, 295-307 (2010).

3. 3) Eynard, A.R.; Lopez, C.B. Conjugated linoleic acid (CLA) versus saturated fats/cholesterol: Their proportion in fatty and lean meats may affect the risk of developing colon cancer. Lipids Health Dis. 2, 6 (2003).

4. 4) Kumari, S.; Yong Meng, G.; Ebrahimi, M. Conjugated linoleic acid as functional food in poultry products: A review. Int. J. Food Prop. 20, 491-506 (2016).

5. 5) Khanal, R.C.; Dhiman, T.R. Biosynthesis of conjugated linoleic acid (CLA) : A review. Pakistan. J. Nutr. 3, 72-81 (2004).

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