Research on food and nutrition characteristics of conjugated fatty acids

Tsuyoshi Tsuduki

    Research output: Contribution to journalArticlepeer-review

    6 Citations (Scopus)

    Abstract

    In this study, the physiological effects of fatty acids with conjugated double bonds were widely examined in vitro and in vivo. Initially, a method for determination of conjugated fatty acids in food and biological samples was established. I then clarified that the oxidative stability of conjugated fatty acids was improved by the form of triacylglycerol and addition of an antioxidant, and the influence of this effect on the metabolism and pharmacokinetics of conjugated fatty acids was clarified in vivo. In addition, antitumor, anti-angiogenesis, and antiobesity effects of conjugated fatty acids were found for the first time, thus demonstrating the usefulness of conjugated fatty acids. This communication mainly outlines the data obtained for conjugated linolenic acid. In addition, this review summarizes my research on conjugated fatty acid.

    Original languageEnglish
    Pages (from-to)1217-1222
    Number of pages6
    JournalBioscience, Biotechnology and Biochemistry
    Volume79
    Issue number8
    DOIs
    Publication statusPublished - 2015 Jan 1

    Keywords

    • Conjugated EPA
    • Conjugated fatty acid
    • Conjugated linolenic acid
    • Eleostearic acid
    • Tumor

    ASJC Scopus subject areas

    • Biotechnology
    • Analytical Chemistry
    • Biochemistry
    • Applied Microbiology and Biotechnology
    • Molecular Biology
    • Organic Chemistry

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