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dc.contributor.authorLokuruka, Michael N.I.
dc.date.accessioned2020-03-09T09:15:22Z
dc.date.available2020-03-09T09:15:22Z
dc.date.issued2019
dc.identifier.citationJournal of Food and Nutritional Sciences Research 2019, 1(1), 26-40.en_US
dc.identifier.urihttps://karuspace.karu.ac.ke/handle/20.500.12092/2385
dc.descriptionhttps://doi.org/10.37512/300en_US
dc.description.abstractConjugated linoleic acids are naturally occurring fatty acids that are found predominantly in ruminant meat, milk and dairy products. They are composed mainly of two isomers: cis-9, trans-11 and trans-10, cis-12 fatty acid. Their synthesis occurs mainly by the action of ruminal bacteria, Butyrivibrio Fibrisolvens, and a host of lactic acid bacteria, which isomerize linoleic acid to CLA or by synthesis via α9-desaturase of 11-trans octadecanoic acid, and, through desaturation of free linoleic acid or other unsaturated fatty acids. Although cis-9, trans-11 and trans-9, trans-11 CLA isomers have consistently shown anti-carcinogenicity on animal models and on cancerous human cells, results from clinical trials are inconclusive and conflicting. Despite most of the data on humans being mainly from epidemiological studies, a few clinical studies with breast and colorectal cancer sufferers have shown some promise. Controlled, long-term, racial and gender diverse, geographically spread clinical studies are required to understand the link between CLA intake and incidence of human cancers.en_US
dc.language.isoenen_US
dc.publisherJournal of Food and Nutritional Sciences Researchen_US
dc.subjectconjugated linoleic aciden_US
dc.subjectcanceren_US
dc.subjectlinken_US
dc.subjecthumansen_US
dc.titleConjugated Linoleic Acid and Cancer in Humans-Is there a Role or not? A Review of the Scientific Evidenceen_US
dc.typeArticleen_US


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