RESEARCH AND MARKET EXPRESS

CLA Affects Weight Management, Immune Function

University of North Carolina CLA Affects Weight Management, Immune Function


GREENSBORO, N.C. & BLACKSBURG, Va.-- Two studies published in the October Journal of Nutrition (www.nutrition.org) supported the benefits of conjugated linoleic acid (CLA) in human health.

The first study, out of the University of North Carolina at Greensboro, showed CLA's mechanism of action for weight management (133, 10:3041-6, 2003), while the second, out of Virginia Polytechnic Institute and State University, showed CLA may help fight viral infection through immunoregulatory properties (133, 10:3204-14, 2003).
The North Carolina researchers conducted in vitro research to determine the isomer-specific mechanisms by which CLA reduces body fat and insulin sensitivity. They noted that previous in vivo and in vitro research has attributed CLA's effects to the t10,c12 isomer, although human studies have shown conflicting results with mixed isomers. However, their in vitro research showed t10,c12 CLA prevented triglyceride accumulation, while c9,t11 CLA increased triglycerides. The researchers concluded CLA's anti-adipogenic actions are due, at least partially, to its regulation of glucose and fatty acid uptake and metabolism.

The Virginia researchers conducted animal research to determine CLA's effects on viral infection. They fed 32 pigs a control diet of soybean oil or a treatment diet of CLA for 42 days, after which time half of the pigs in each group were given a viral challenge (type-2 porcine circovirus). Researchers noted the viral infection depleted B cells in pigs fed the control diet, while those on the treatment diet exhibited an increased proliferation of CD8 T cells and suppressed interferon-gamma production in CD4 T cells specific to the circovirus. In addition, pigs in the control group tended to have more severe pneumonia, and they were affected by growth retardation. [This study was sponsored by Lipid Nutrition, a division of Loders Croklaan BV.]

(Published: Journal of Nutrition , Oct. 2003 )


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