IMPORTÂNCIA DO ÁCIDO LINOLEICO CONJUGADO (CLA) EM PRODUTOS DE ORIGEM ANIMAL
Resumo
O termo CLA descreve um conjunto de isômeros geométricos do ácido linoleico com propriedades bioativas distintas, que têm duas duplas ligações separadas por apenas uma ligação simples. Assim, este trabalho trata-se de uma revisão bibliográfica baseada na literatura especializada, fundamentado através de consulta a artigos científicos selecionados em diferentes bases de dados com o objetivo de dar enfoque à importância do ácido linoleico conjugado (CLA) em produtos de origem animal e seus benefícios à saúde humana. Nesse contexto, em alimentos de origem animal é possível encontrar esse composto natural, principalmente na gordura do leite, carne e em alimentos naturalmente enriquecidos com este ácido e seus isômeros. O CLA tem propriedades bioativas distintas e é originário da biohidrogenação incompleta dos ácidos linoleico e linolênico realizada pelas bactérias ruminais ou da desaturação do trans-11 na glândula mamária e no intestino delgado. Os benefícios biológicos do CLA e dos isômeros cis-9 e trans-11, como um componente natural da gordura do leite, tem efeito anticarcinogênico, incluindo carcinomas na epiderme, tecido mamário e gastrintestinal. Dietas suplementadas com gorduras e a relação concentrado: volumoso, assim como a efetividade da fibra do volumoso podem aumentar a produção de leite, diminuir a produção de gordura e alterar seu perfil em ácidos graxos. Pesquisas avaliando os níveis de CLA nos produtos de origem animal e o seu efeito benéfico sobre a saúde e qualidade de vida do homem têm apresentado resultados satisfatórios, embora muitas vezes controversos, sendo necessários novos estudos para comprovar os resultados e a segurança na utilização desse composto, para que possa se determinar a sua real eficácia.Referências
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