Conjugated fatty acid
Conjugated fatty acids are polyunsaturated fatty acids in which at least one pair of double bonds is separated by only one single bond.[1] The conjugation implies four consecutive unsaturated links (i.e., CH rather than CH2 groups), and results in a delocalization of electrons along the double-bonded carbons. An example of a conjugated fatty acid is the rumenic acid, found in the meat and milk of ruminants.
![](../I/m/Rumenic_acid.svg.png)
Some conjugated fatty acids may confer health benefits ranging from the prevention of hypertension to protection against certain forms of cancer, although more research is needed to confirm such effects.[2]
Conjugated fatty acids have different groups, and one of them is the conjugated linoleic acid isomers.[3] Conjugated linoleic acids are the most investigated conjugated fatty acids.[4] The reason why the isomer of conjugated fatty acids are studied is because they have the potential to treat human illnesses.[3] A biological activity that conjugated fatty acids have been studied for is the reduction of body fat and the increasing of lean body mass.[5] There are experimental models that proved the ability of conjugated linoleic acid to reduce fat levels.[6] This is why the scientific community see the potential to use conjugated fatty acids with active treatments to prevent obesity.[5] However, research studies made in humans are in disagreement even though these studies have proven that the supplementation of conjugated linoleic acid has some benefits such as weight loss.[6]
Conjugated fatty acids can have either a cis or trans configuration. For instance, the rumenic acid (cis9, trans11) is a conjugated trans fatty acid.
See also
References
- Rawat, Richa; Yu, Xiao-Hong; Sweet, Marie; Shanklin, John (26 March 2012). "Conjugated Fatty Acid Synthesis". Journal of Biological Chemistry. 287 (20): 16230–16237. doi:10.1074/jbc.M111.325316. PMC 3351362. PMID 22451660.
- Nagao, K; Yanagita, T (2005). "Conjugated fatty acids in food and their health benefits". Journal of Bioscience and Bioengineering. 100 (2): 152–7. doi:10.1263/jbb.100.152. PMID 16198256.
- Hennessy, Alan A.; Ross, Paul R.; Fitzgerald, Gerald F.; Stanton, Catherine (April 2016). "Sources and Bioactive Properties of Conjugated Dietary Fatty Acids". Lipids. 51 (4): 377–397. doi:10.1007/s11745-016-4135-z. ISSN 0024-4201.
- Gong, Mengyue; Hu, Yulin; Wei, Wei; Jin, Qingzhe; Wang, Xingguo (2019-12-01). "Production of conjugated fatty acids: A review of recent advances". Biotechnology Advances. 37 (8): 107454. doi:10.1016/j.biotechadv.2019.107454. ISSN 0734-9750.
- Park, Yeonhwa; Park, Yooheon (January 2012), Patil, Bhimanagouda S.; Jayaprakasha, Guddadarangavvanahally K.; Murthy, Kotamballi N. Chidambara; Seeram, Navindra P. (eds.), "Conjugated Fatty Acids as a Prevention Tool for Obesity and Osteoporosis", Emerging Trends in Dietary Components for Preventing and Combating Disease, American Chemical Society, 1093, pp. 393–405, doi:10.1021/bk-2012-1093.ch022, ISBN 978-0-8412-2664-7, retrieved 2020-04-28
- Lehnen, Tatiana Ederich; da Silva, Marcondes Ramos; Camacho, Augusto; Marcadenti, Aline; Lehnen, Alexandre Machado (December 2015). "A review on effects of conjugated linoleic fatty acid (CLA) upon body composition and energetic metabolism". Journal of the International Society of Sports Nutrition. 12 (1): 36. doi:10.1186/s12970-015-0097-4. ISSN 1550-2783. PMC 4574006. PMID 26388708.