5. Conjugated linoleic acids from eggs in health: lessons from animal models

G. Cherian

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5. Conjugated linoleic acids from eggs in health: lessons from animal models

In: Handbook of eggs in human function

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G. Cherian

G. Cherian
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Type:: Chapter

Pages:: 77–92

DOI:: https://doi.org/10.3920/978-90-8686-804-9_5

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Conjugated linoleic acids (CLA) have received considerable attention for their antiatherogenic, hypocholesterolemic, immune modulating and body fat reduction properties. Dietary CLA is contributed by food products of ruminant origin such as dairy and beef. Based on animal data, it is estimated that approximately 3 g/day of CLA would be required to produce beneficial effects in humans. The current consumption of CLA is less than 600 mg/day. Because CLA is incorporated into the fat fraction, chicken egg yolk can be considered to be a good carrier because it contains 29-32% fat. Successful enrichment of chicken eggs with CLA through hen diet has been reported from several studies. However, functional effects of CLA-enriched egg products in animal model studies are limited. In this context, and also in line with the concept of developing functional foods, studies were conducted to investigate the health effects of CLA-enriched chicken eggs in animal models. Addition of CLA-enriched egg yolk powder in rats or hamster diets led to significant incorporation of CLA in plasma and tissues while reducing arachidonic acid (20:4 n-6). Overall, the results obtained indicate that, CLA from a non-ruminant source such as egg could be incorporated into tissues without any adverse effects in animal models.

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Handbook of eggs in human function

Series: Human Health Handbooks, Volume: 9

E-Book ISBN:: 9789086868049

Publisher:: Wageningen Academic

Print Publication Date:: 02 Mar 2015

Subjects
- Life Sciences
  - General
  - Food & Health

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5. Conjugated linoleic acids from eggs in health: lessons from animal models

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Handbook of eggs in human function

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