Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72704; email:
Annu Rev Food Sci Technol. 2017 Feb 28;8:181-204. doi: 10.1146/annurev-food-030216-025703.
Conjugated linoleic acid (CLA) is in ruminant-derived foods and is known to combat obesity-related diseases. However, CLA levels in a healthy diet are too low to produce a clinical effect. Therefore, CLA has been produced by linoleic isomerization through fermentation and chemical catalysis. Many of these techniques are not practical for food production, but a recent development has enabled production of CLA-rich triglyceride vegetable oils from high linoleic acid oils by a minor modification of conventional food-oil processing techniques. These oils were used to produce common lipid-based food, such as margarine, shortenings, and salad dressings, whose quality was enhanced by the presence of CLA-rich oil and provided a significant CLA source. Meat and egg CLA content and subsequent food quality can also be increased by addition of dietary CLA. However, consumer awareness of CLA benefits needs to increase prior to commercial-scale production of CLA-rich oil.
共轭亚油酸（CLA）存在于反刍动物源性食品中，已被证实可对抗肥胖相关疾病。然而，健康饮食中的 CLA 含量太低，无法产生临床效果。因此，CLA 已通过发酵和化学催化的亚油酸异构化生产。这些技术中有许多不适用于食品生产，但最近的一项发展使我们能够通过对常规食用油加工技术进行微小修改，从高亚油酸油中生产富含 CLA 的甘油三酯植物油。这些油被用于生产常见的基于脂质的食品，如人造黄油、起酥油和沙拉酱，CLA 丰富的油的存在提高了这些食品的质量，并提供了一个重要的 CLA 来源。通过添加膳食 CLA，也可以增加肉和蛋中的 CLA 含量和随后的食品质量。然而，在商业规模生产富含 CLA 的油之前，需要提高消费者对 CLA 益处的认识。
