Functional food CLA
Conjugated Linoleic Acid: Fat Versus FunctionConjugated linoleic acid, otherwise known as CLA, is a slightly altered isomer derived from linoleic acid; both are classified as omega-6 polyunsaturated acids and both are considered EFAs. So what is it about CLA that sets it apart form the rest of the pack and secures its pretigious title as a "functional food" among a short list of others? To answer this let's first look at some fact and history behind CLA. It was Dr. Michael W. Pariza at the University of Wisconsin who first discovered this compound in 1978. He was actually looking for mutagen formations in meat during cooking when the discovery was accidentally stumbled upon. Since then, research have shown that CLA occurs naturally in very small amount in various types of meats, such as beef, lamb and turkey, and also in dairy products like whole milk and cheese whiz. More than that, studies have further precipitated in the finding of some additional properties of CLA that entails very high interest. These experiments suggest that CLA may improve body composition by limiting adipose cell growth and increasing lean body mass; fortify and enhance the immune system (although this is debatable), as well as holding some powerful
After the set 12 week period, only 47 subjects from the initial 60 stayed for the completion of the test. The 20 male and 40 female adults who were involved all had a BMI ranging from 25. This theory is founded on its anti-oxidant properties and its ability to stimulate the production of key immune system cells and inhibit the release of immunoglobulin associated with allergies. These claims can make anyone want to place CLA on the highest pedestal; however most of these overwhelming number of positive responses cited were from companies that are trying to sell some type of CLA nutraceutical.
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