Dehelean Cristina Adriana, Boru Casiana, Macașoi Ioana Gabriela, Dumitrel Ștefania-Irina, Trandafirescu Cristina, Ersilia Alexa
Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of România", 300645 Timisoara, Romania.
Research Center for Pharmaco-Toxicological Evaluations, "Victor Babes" University of Medicine and Pharmacy Timisoara, 300041 Timisoara, Romania.
Nutrients. 2025 Jul 24;17(15):2416. doi: 10.3390/nu17152416.
As an essential polyunsaturated fatty acid, linoleic acid (LA) plays an important role in maintaining the integrity of cellular membranes, modulating inflammatory responses, and mediating intracellular signaling. This review explores the structure, properties, and nutritional significance of LA and its bioactive derivatives, with particular attention to sustainable production methods and their potential applications. A comprehensive review of the recent literature was conducted, emphasizing the use of green synthesis techniques, such as enzyme-catalyzed biocatalysis and microbiological transformations, in order to obtain LA-derived nutraceuticals. Analyses were conducted on the key aspects related to food industry applications, regulatory frameworks, and emerging market trends. Through green synthesis strategies, LA derivatives with antioxidant, anti-inflammatory, and antimicrobial properties have been developed. There is potential for these compounds to be incorporated into health-oriented food products. In spite of this, challenges remain regarding their stability and bioavailability. Furthermore, there are inconsistencies in international regulatory standards which prevent these compounds from being widely adopted. The development of functional and sustainable food products based on linoleic acid derivatives obtained using ecological methods offers significant potential. Research is required to optimize production processes, enhance compound stability, and clinically validate health effects. The integration of the market and the safety of consumers will be supported by addressing regulatory harmonization.
作为一种必需的多不饱和脂肪酸，亚油酸（LA）在维持细胞膜完整性、调节炎症反应和介导细胞内信号传导方面发挥着重要作用。本综述探讨了亚油酸及其生物活性衍生物的结构、性质和营养意义，特别关注可持续生产方法及其潜在应用。对近期文献进行了全面综述，强调使用绿色合成技术，如酶催化生物催化和微生物转化，以获得亚油酸衍生的营养保健品。对与食品工业应用、监管框架和新兴市场趋势相关的关键方面进行了分析。通过绿色合成策略，已开发出具有抗氧化、抗炎和抗菌特性的亚油酸衍生物。这些化合物有可能被纳入以健康为导向的食品中。尽管如此，它们的稳定性和生物利用度仍存在挑战。此外，国际监管标准存在不一致之处，阻碍了这些化合物的广泛采用。基于使用生态方法获得的亚油酸衍生物开发功能性和可持续食品具有巨大潜力。需要进行研究以优化生产工艺、提高化合物稳定性并临床验证健康效果。解决监管协调问题将有助于支持市场整合和消费者安全。
