Conjugate fatty acids in muscle foods and their potential health benefits

Conjugated fatty acids (CFAs) are a group of positional and geometric isomers with conjugated double-bonds polyunsaturated fatty acids (polyunsaturated fatty acids, PUFAs). CFAs have several subses, including conjugated linoleic acids ( CLAs), conjugated linolenic acids (CLNAs), conjugated 20 carbon pentaenoleic acids (conjugated eicosapentaenoic acids, CEPAs) and conjugated 22 carbon hexaene acids (conjugated docosahexaen acids, CD. In recent years, the health benefits of CFAs, especially CLAs, and the factors that affect their content in muscle foods have been studied. CFAs have been reported in many studies to be anti-tumor, anti-obesity, anti-diabetic, anti-cardiovascular disease and the regulation of the immune system. These biological activities involve changes in lipid peroxidation and energy consumption, as well as inhibition of hormone ligands, lipid metabolism, lipoprotein lipase activity, and liposomes. Numerous studies have shown that diet, processing, storage conditions, slaughtering seasons and age are common factors affecting CFA levels in muscle foods, as detailed by Jiankang Wang, Linxiao Han of the School of Food and Bioengineering at Shaanxi University of Science and Technology, the Center for Natural Food Polymer Research, and Fereidoon Shahidi of the Department of Biochemistry at Memorial University in Newfoundland, Canada. Recommendations were made for animal husbandry and meat processing to obtain meat products with high CFA content and to optimize the health benefits of CFA.
about the author of the
Professor Fereidoon Shahidi
Fereidoon Shahidi is a professor of university studies at the Memorial University of Newfoundland (MUN). He is the author of more than 800 research papers and book chapters, as well as author of 64 books and 10 patents for inventions. He has received numerous awards, including the 2017
Milly Bosigma/Nicholas Pelik-AOCS Research Award, as well as the ACS Scholarship Award, the Distinguished Service Award, and the Agricultural and Food Chemistry Application Promotion Award. He has served on several domestic and international committees and is currently an elected member
Scientific Committee of the International Federation of Food Science and Technology (IUFoST). As the founder of Journal of Functional Foods, Dr Shahidi, who has been editor-in-chief of Journal of Food For 10 years, is now editor-in-chief of Journal of Food Bioactives, associate editor of
Food Chemistry, and the lead founder of the International Health Food and Functional Foods Association (ISNFF). He has served on Health Canada's Expert Advisory Board, where he was responsible for the standards of evidence for food health statements and for the washington-based
Agricultural Science and Technology Health Food Committee.
this article,
Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review
published online
Journal of Agricultural and Food Chemistry
.