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Combined effect of pressure-assisted thermal processing and antioxidants on the retention of conjugated linoleic acid in milkDownload
The effect of pressure-assisted thermal processing (PATP) in combination with seven synthetic antioxidants was evaluated on the retention of conjugated linoleic acid (CLA) in enriched milk. Milk rich in CLA was first saturated with oxygen, followed by the addition of either catechin, cysteine,...
Current issues surrounding the definition of trans-fatty acids: Implications for health, industry and food labelsDownload
The definition of trans-fatty acids (TFA) was established by the Codex Alimentarius to guide nutritional and legislative regulations to reduce TFA consumption. Currently, conjugated linoleic acid (CLA) is excluded from the TFA definition based on evidence (primarily preclinical studies) implying...
Obesity is a major risk factor for the development of type 2 diabetes (T2D). While altered systemic inflammation is associated with the development T2D, the effects of obesity on immune function are not well known. It is not known why some obese individuals develop T2D, and some remain healthy....