0000000000860931

AUTHOR

Martial Ledoux

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Fatty acid composition of french butters, with special emphasis on conjugated linoleic acid (CLA) isomers

2005

Conjugated linoleic acids (CLA) are fatty acids primarily found in dairy products. These fatty acids may have potential biological properties interesting for human health. Update of French food composition data banks was needed to determine CLA levels in French dairy products and to evaluate CLA intake by the French population. As part of this investigation, we analyzed 54 butters from local producers at different times of the year. The average CLA levels in butter were 0.45 g CLA/100 g butter in winter, 0.58 in spring, and 0.80 in summer. Regional variations of CLA levels in butters were observed from different producing areas in France. Butters from hill and mountain regions, and butters …

030309 nutrition & dieteticsConjugated linoleic acidLinoleic acidPopulationBiology03 medical and health scienceschemistry.chemical_compoundHuman health0404 agricultural biotechnologyBiological property[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood scienceeducationComputingMilieux_MISCELLANEOUS2. Zero hungerchemistry.chemical_classification0303 health scienceseducation.field_of_studydigestive oral and skin physiologyfood and beveragesFood composition data04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food sciencechemistrylipids (amino acids peptides and proteins)NIVEAUFatty acid compositionFood SciencePolyunsaturated fatty acid
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