食品中共轭脂肪酸的生物利用度和功能

M. J.
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引用次数: 0

摘要

膳食共轭脂肪酸与心脏病、肥胖、糖尿病、癌症等疾病有关;此外,细胞膜的许多功能依赖于脂质组成,而通过饮食摄入的脂质可以改变这种组成及其生化活性。由于其化学和生理性质的发现,人们对共轭脂肪酸及其异构体的性质越来越感兴趣。共轭脂肪酸(CFAs)是具有共轭双键的多不饱和脂肪酸的位置和几何异构体的总称,这些异构体由单个碳-碳键分隔,而不是由亚甲基(CH2)分隔。理论上,共轭脂肪酸可能存在多种异构体,具有共轭双键的数值、位置和几何构型的多种组合,可能以共轭亚油酸和α-亚麻酸的形式存在,并可能在体内具有不同的功能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioavailability and Functionality of Conjugated Fatty Acids in Foods
Dietary conjugated fatty acids are associated with heart disease, obesity, diabetes, cancer and others; in addition, many functions of cell membranes are dependent on lipid composition and lipids ingested through the diet can modify this composition and their biochemical activity. Due to the discoveries of their chemical and physiological properties, there is a growing interest in conjugated fatty acids as well as in the properties of their isomers. Conjugated fatty acids (CFAs) are the general term to describe the positional and geometric isomers of polyunsaturated fatty acids with conjugated double bonds, which are separated by a single carbon-carbon bond rather than being separated by a methylene group (CH2). Theoretically, several isomers of conjugated fatty acids are possible, with multiple combinations of numerical, positional and geometric configurations of the conjugation of double bonds, which may present as conjugated linoleic and α-linolenic acids and may have different functionalities in the body.
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