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Relative absorption of conjugated linoleic acid as triacylglycerol, free fatty acid and ethyl ester in a functional food matrix
Author(s) -
Fernie Claire E.,
Dupont Isabelle E.,
Scruel Olivier,
Carpentier Yvon A.,
Sébédio JeanLouis,
Scrimgeour Charles M.
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200300924
Subject(s) - conjugated linoleic acid , chemistry , fatty acid , chylomicron , linoleic acid , food science , ethyl ester , organic chemistry , polyunsaturated fatty acid , taste , biochemistry , cholesterol , lipoprotein , very low density lipoprotein
Conjugated linoleic acid (CLA) shows potential benefits in a number of medical conditions, making it a possible target for incorporation into a functional food. Until recently, clinical trials were conducted with various mixtures of CLA isomers, encapsulated as the free acid. The purpose of this study was to examine a mixture of two specific CLA isomers (9 c ,11 t and 10 t ,12 c ), incorporated into a functional food either as triacylglycerol, free fatty acid or fatty acid ethyl ester. Differences in absorption between the lipid forms and between the isomers were investigated. The palatability of the different functional‐food formulations was also studied. Significantly less CLA was absorbed into chylomicrons over six hours when fed as fatty acid ethyl ester than when either the triacylglycerol or free fatty acid forms were fed. Further work is recommended, to examine fatty acid ethyl ester absorption over longer periods of time. Most subjects reported that the fatty acid formulation had poor taste characteristics. We conclude that CLA as triacylglycerol is the most suitable form for incorporation into a functional food and that the 9 c ,11 t and 10 t ,12 c CLA isomers are absorbed similarly into chylomicrons.