Antiobesity mechanisms of action of conjugated linoleic acid.

Department of Nutrition, University of North Carolina Greensboro, PO Box 26170, Greensboro, NC 27402-6170, USA.
The Journal of nutritional biochemistry (Impact Factor: 4.29). 11/2009; 21(3):171-9. DOI: 10.1016/j.jnutbio.2009.08.003
Source: PubMed

ABSTRACT Conjugated linoleic acid (CLA), a family of fatty acids found in beef, dairy foods and dietary supplements, reduces adiposity in several animal models of obesity and some human studies. However, the isomer-specific antiobesity mechanisms of action of CLA are unclear, and its use in humans is controversial. This review will summarize in vivo and in vitro findings from the literature regarding potential mechanisms by which CLA reduces adiposity, including its impact on (a) energy metabolism, (b) adipogenesis, (c) inflammation, (d) lipid metabolism and (e) apoptosis.

  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The current study was designed to investigate the effects of CLA on several known risk factors of atherosclerosis in apoE/LDLR -/-mice fed fructose diet. The mice at the age of 2 months were divided into 2 experimental groups and fed the following diets: I-AIN-93G + 60% fructose (Fructose) and II-AIN-93G + 60% fructose + 0.5% CLA (Fructose+CLA). After 2 months of feeding, plasma lipid profile, glucose concentration, liver fatty acid composition, and quantification of atherosclerosis were analyzed. There were no differences in body and kidney weight. Liver weight was significantly increased in the CLA-treatment group which was related to higher liver lipid concentration. No changes in plasma lipid profile nor liver fatty acid composition were observed between experimental groups. These results indicate that CLA increased liver lipid accumulation. It may cause liver steatosis in experimental mice.
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: RESUMEN and ABSTRACT Por múltiples razones los productos cárnicos son alimentos excepcionalmente adecuados para introducir en la dieta diversos compuestos bioactivos sin modificar los hábitos de consumo. En los últimos años se ha producido un notable desarrollo de productos cárnicos diseñados como potencialmente funcionales. En el marco de la alimentación funcional, este artículo proporciona una panorámica general acerca de las razones que impulsan y justifican su obtención haciendo especial énfasis en: a) los aspectos a considerar en su diseño con el propósito de poder realizar declaraciones nutricionales y alegaciones de propiedades saludables; b) las estrategias empleadas para optimizar la presencia de ingredientes funcionales, favoreciendo la presencia de compuestos bioactivos beneficiosos y limitando la de aquellos otros con implicaciones negativas para la salud, y c) los procedimientos para demostrar una relación entre la ingesta de productos cárnicos potencialmente funcionales con un efecto beneficioso sobre la salud y de qué manera se reflejan tales estudios en la bibliografía. Abstract For a number of reasons, meat products are an exceptionally adequate means for introducing different bioactive compounds into the diet without modifying eating habits. In recent years, there has been a notable development of meat products designed as potentially functional foods. Within the framework of the functional food, this article provides a general view of the reasons that motivate and justify their formulation, with special emphasis on: a) aspects to be considered in their design in order to be able to make nutrition claims and statements concerning their health-promoting properties; b) the strategies employed to optimize the presence of functional ingredients, favoring the presence of beneficial bioactive compounds and limiting others with negative consequences for our health, and c) the procedures for demonstrating a relationship between the consumption of potentially functional meat products with beneficial effects on health and the way in which these studies are reflected in the literature.
    Nutricion hospitalaria: organo oficial de la Sociedad Espanola de Nutricion Parenteral y Enteral 06/2014; · 1.31 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Oleoyl-estrone (OE) is a powerful slimming agent that is also present in plasma and adipose tissue, where it is synthesized. It acts through the formation of a derivative W. OE effects (and W levels) are proportional to the dose. OE reduces food intake but maintains energy expenditure (thermogenesis). The energy gap is fulfilled with adipose tissue fat, sparing body protein and maintaining glycemia (and glycogen) with lower insulin and leptin levels. OE (in fact W) acts through specific receptors, different from those of estrogen. OE increases cholesterol catabolism, reducing hypercholesterolemia in obese rats. The main metabolic effect on adipose tissue is lowering of lipid synthesis, maintaining unchanged the intracellular lipolytic processes; the imbalance favors the progressive loss of fat, which is largely used by the muscle. OE administration induces additive effects with other antiobesity agents, such as β(3) -adrenergic agonists, forcing a massive loss of lipid. Corticosteroids markedly limit OE action by altering the liver control of lipogenesis. OE also inhibits the action of 17β-hydroxysteroid dehydrogenase, decreasing the synthesis of β-estradiol and testosterone. Discontinuous treatment allows for maximal efficacy both in rats and humans. OE has the advantage that the loss of fat is maintained and does not require additional dietary limitations.
    Medicinal Research Reviews 11/2012; 32(6):1263-91. · 9.58 Impact Factor


Available from
May 31, 2014

Arion Kennedy