The Experts below are selected from a list of 246 Experts worldwide ranked by ideXlab platform
Michael W. Pariza - One of the best experts on this subject based on the ideXlab platform.
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conjugated Linoleic Acid content of milk from cows fed different diets
Journal of Dairy Science, 1999Co-Authors: T R Dhiman, G R Anand, L D Satter, Michael W. ParizaAbstract:Conjugated Linoleic Acid in milk was determined from cows fed different diets. In Experiment 1, cows were fed either normal or high oil corn and corn silage. Conjugated Linoleic Acid was 3.8 and 3.9 mg/g of milk fatty Acids in normal and high oil treatments, respectively. In Experiment 2, cows consumed one-third, two-thirds, or their entire feed from a permanent pasture. Alfalfa hay and concentrates supplied the balance of feed for the one-third and two-third pasture treatments. Conjugated Linoleic Acid was 8.9, 14.3, and 22.1 mg/g of milk fatty Acids in the one-third, two-third, and all pasture treatments, respectively. Cows grazing pasture and receiving no supplemental feed had 500% more conjugated Linoleic Acid in milk fat than cows fed typical dairy diets (Experiment 1). In Experiment 3, cows were fed either a control diet containing 55% alfalfa silage and 45% grain, or similar diets supplemented with 3% fish meal, or 250 g of monensin/cow/per day, or fish meal and monensin together. Conjugated Linoleic Acid was 5.3, 8.6, 6.8, and 8.9 mg/g of milk fatty Acids in the control, fish meal, monensin, and fish meal plus monensin treatments, respectively. In Experiment 4, cows were fed either finely chopped alfalfa hay (Treatment 1), or coarsely chopped alfalfa hay (Treatment 2) in a 50% forage and 50% grain diet, or 66.6% grass hay and 33.4% grain (Treatment 3), or 98.2% grass hay (Treatment 4). Conjugated Linoleic Acid was 7.3, 8.3, 9.0, and 7.9 mg/g of milk fatty Acids in treatments 1 through 4, respectively.
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Conjugated Linoleic Acid: An Anticarcinogenic Nutrient
Food Factors for Cancer Prevention, 1997Co-Authors: Michael W. ParizaAbstract:Conjugated Linoleic Acid (CLA) refers to a series of 9,11- and 10,12-conjugated dienoic isomers of Linoleic Acid. CLA is produced from Linoleic Acid by certain intestinal bacteria, and thus it is found in animal-based foods, principally foods derived from ruminant animals (e.g., dairy products and beef). CLA appears to regulate energy metabolism and the retention of body fat and protein. Through this mechanism CLA appears to induce a number of positive effects including reduced cancer risk, improved growth of young animals, and enhanced immune function.
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Conjugated Linoleic Acid (9,11- and 10,12-octadecadienoic Acid) is produced in conventional but not germ-free rats fed Linoleic Acid
Journal of Nutrition, 1994Co-Authors: Sou F. Chin, Jayne M. Storkson, W. Liu, Karen J. Albright, Michael W. ParizaAbstract:Conjugated Linoleic Acid (CLA) is an anticarcinogen in several model animal systems. Conjugated Linoleic Acid occurs naturally in food and is present at higher concentrations in products from ruminant animals. Given that certain rumen microorganisms produce CLA from free Linoleic Acid, we studied the effect of feeding free or esterified Linoleic Acid on tissue CLA concentrations using conventional and germ-free rats. Conventional rats were fed a 5% (wt/wt) corn oil control diet alone or supplemented with 5% free Linoleic Acid or 8.63% corn oil (equivalent to 5% Linoleic Acid in triglyceride). Germ-free rats were fed autoclavable nonpurified diet alone or supplemented with 5% free Linoleic Acid. Analyses of CLA concentrations were performed on lipids extracted from liver, lung, kidney, skeletal muscle and abdominal adipose tissue, and on liver phospholipid and neutral lipid fractions. Tissue CLA concentrations were higher in conventional rats fed free Linoleic Acid (the major isomers were cis-9, trans-11 and trans-9, cis-11) than in control animals. Conjugated Linoleic Acid concentrations in free Linoleic Acid-fed rats were maximal at 4 wk, and levels were 5-10 times higher than those of controls. Elevated CLA concentrations were also observed in liver phospholipid and neutral lipid fractions. In contrast, CLA concentrations in the tissues of germ-free rats were not affected by diet. Feeding the corn oil-fortified diet to conventional rats did not increase CLA concentration in the tissues.(ABSTRACT TRUNCATED AT 250 WORDS)
Philippe Legrand - One of the best experts on this subject based on the ideXlab platform.
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Linoleic Acid: between doubts and certainties
Biochimie, 2014Co-Authors: Benjamin Choque, Daniel Catheline, Vincent Rioux, Philippe LegrandAbstract:Linoleic Acid is the most abundant polyunsaturated fatty Acid in human nutrition and represents about 14 g per day in the US diet. Following the discovery of its essential functions in animals and humans in the early 1920's, studies are currently questioning the real requirement of Linoleic Acid. It seems now overestimated and creates controversy: how much Linoleic Acid should be consumed in a healthy diet? Beyond the necessity to redefine the dietary requirement of Linoleic Acid, many questions concerning the consequences of its excessive consumption on human health arise. Linoleic Acid is a direct precursor of the bioactive oxidized Linoleic Acid metabolites. It is also a precursor of arachidonic Acid, which produces pro-inflammatory eicosanoids and endocannabinoids. A majority of the studies on Linoleic Acid and its derivatives show a direct/indirect link with inflammation and metabolic diseases. Many authors claim that a high Linoleic Acid intake may promote inflammation in humans. This review tries to (i) highlight the importance of reconsidering the actual requirement of Linoleic Acid (ii) point out the lack of knowledge between dietary levels of Linoleic Acid and the molecular mechanisms explaining its physiological roles (iii) demonstrate the relevance of carrying out further human studies on the single variable Linoleic Acid.
T R Dhiman - One of the best experts on this subject based on the ideXlab platform.
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factors affecting conjugated Linoleic Acid content in milk and meat
Critical Reviews in Food Science and Nutrition, 2005Co-Authors: T R Dhiman, Seunghee Nam, Amy L UreAbstract:Conjugated Linoleic Acid (CLA) has been recently studied mainly because of its potential in protecting against cancer, atherogenesis, and diabetes. Conjugated Linoleic Acid (CLA) is a collective term for a series of conjugated dienoic positional and geometrical isomers of Linoleic Acid, which are found in relative abundance in milk and tissue fat of ruminants compared with other foods. The cis-9, trans-11 isomer is the principle dietary form of CLA found in ruminant products and is produced by partial ruminal biohydrogenation of Linoleic Acid or by endogenous synthesis in the tissues themselves. The CLA content in milk and meat is affected by several factors, such as animal's breed, age, diet, and management factors related to feed supplements affecting the diet. Conjugated Linoleic Acid in milk or meat has been shown to be a stable compound under normal cooking and storage conditions. Total CLA content in milk or dairy products ranges from 0.34 to 1.07% of total fat. Total CLA content in raw or processed beef ranges from 0.12 to 0.68% of total fat. It is currently estimated that the average adult consumes only one third to one half of the amount of CLA that has been shown to reduce cancer in animal studies. For this reason, increasing the CLA contents of milk and meat has the potential to raise the nutritive and therapeutic values of dairy products and meat.
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conjugated Linoleic Acid content of milk from cows fed different diets
Journal of Dairy Science, 1999Co-Authors: T R Dhiman, G R Anand, L D Satter, Michael W. ParizaAbstract:Conjugated Linoleic Acid in milk was determined from cows fed different diets. In Experiment 1, cows were fed either normal or high oil corn and corn silage. Conjugated Linoleic Acid was 3.8 and 3.9 mg/g of milk fatty Acids in normal and high oil treatments, respectively. In Experiment 2, cows consumed one-third, two-thirds, or their entire feed from a permanent pasture. Alfalfa hay and concentrates supplied the balance of feed for the one-third and two-third pasture treatments. Conjugated Linoleic Acid was 8.9, 14.3, and 22.1 mg/g of milk fatty Acids in the one-third, two-third, and all pasture treatments, respectively. Cows grazing pasture and receiving no supplemental feed had 500% more conjugated Linoleic Acid in milk fat than cows fed typical dairy diets (Experiment 1). In Experiment 3, cows were fed either a control diet containing 55% alfalfa silage and 45% grain, or similar diets supplemented with 3% fish meal, or 250 g of monensin/cow/per day, or fish meal and monensin together. Conjugated Linoleic Acid was 5.3, 8.6, 6.8, and 8.9 mg/g of milk fatty Acids in the control, fish meal, monensin, and fish meal plus monensin treatments, respectively. In Experiment 4, cows were fed either finely chopped alfalfa hay (Treatment 1), or coarsely chopped alfalfa hay (Treatment 2) in a 50% forage and 50% grain diet, or 66.6% grass hay and 33.4% grain (Treatment 3), or 98.2% grass hay (Treatment 4). Conjugated Linoleic Acid was 7.3, 8.3, 9.0, and 7.9 mg/g of milk fatty Acids in treatments 1 through 4, respectively.
Benjamin Choque - One of the best experts on this subject based on the ideXlab platform.
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Linoleic Acid: between doubts and certainties
Biochimie, 2014Co-Authors: Benjamin Choque, Daniel Catheline, Vincent Rioux, Philippe LegrandAbstract:Linoleic Acid is the most abundant polyunsaturated fatty Acid in human nutrition and represents about 14 g per day in the US diet. Following the discovery of its essential functions in animals and humans in the early 1920's, studies are currently questioning the real requirement of Linoleic Acid. It seems now overestimated and creates controversy: how much Linoleic Acid should be consumed in a healthy diet? Beyond the necessity to redefine the dietary requirement of Linoleic Acid, many questions concerning the consequences of its excessive consumption on human health arise. Linoleic Acid is a direct precursor of the bioactive oxidized Linoleic Acid metabolites. It is also a precursor of arachidonic Acid, which produces pro-inflammatory eicosanoids and endocannabinoids. A majority of the studies on Linoleic Acid and its derivatives show a direct/indirect link with inflammation and metabolic diseases. Many authors claim that a high Linoleic Acid intake may promote inflammation in humans. This review tries to (i) highlight the importance of reconsidering the actual requirement of Linoleic Acid (ii) point out the lack of knowledge between dietary levels of Linoleic Acid and the molecular mechanisms explaining its physiological roles (iii) demonstrate the relevance of carrying out further human studies on the single variable Linoleic Acid.
Amy L Ure - One of the best experts on this subject based on the ideXlab platform.
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factors affecting conjugated Linoleic Acid content in milk and meat
Critical Reviews in Food Science and Nutrition, 2005Co-Authors: T R Dhiman, Seunghee Nam, Amy L UreAbstract:Conjugated Linoleic Acid (CLA) has been recently studied mainly because of its potential in protecting against cancer, atherogenesis, and diabetes. Conjugated Linoleic Acid (CLA) is a collective term for a series of conjugated dienoic positional and geometrical isomers of Linoleic Acid, which are found in relative abundance in milk and tissue fat of ruminants compared with other foods. The cis-9, trans-11 isomer is the principle dietary form of CLA found in ruminant products and is produced by partial ruminal biohydrogenation of Linoleic Acid or by endogenous synthesis in the tissues themselves. The CLA content in milk and meat is affected by several factors, such as animal's breed, age, diet, and management factors related to feed supplements affecting the diet. Conjugated Linoleic Acid in milk or meat has been shown to be a stable compound under normal cooking and storage conditions. Total CLA content in milk or dairy products ranges from 0.34 to 1.07% of total fat. Total CLA content in raw or processed beef ranges from 0.12 to 0.68% of total fat. It is currently estimated that the average adult consumes only one third to one half of the amount of CLA that has been shown to reduce cancer in animal studies. For this reason, increasing the CLA contents of milk and meat has the potential to raise the nutritive and therapeutic values of dairy products and meat.
