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Rumenic Acid
Rumenic acid, also known as bovinic acid, is a conjugated linoleic acid (CLA) found in the fat of ruminants and in dairy products. It is an omega-7 trans fatty acid. Its lipid shorthand name is cis-9, trans-11 18:2 acid. The name was proposed by Kramer ''et al.'' in 1998. It can be considered as the principal dietary form, accounting for as much as 85-90% of the total CLA content in dairy products. Biosynthesis and biotransformations Rumenic acid is produced from vaccenic acid by the action of unsaturase enzymes. Rumenic acid is converted back to vaccenic acid en route to stearic acid Stearic acid ( , ) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula . The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid ... Further reading References {{DEFAULTSORT:Rumenic Acid Fatty acids Alkenoic acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conjugated Linoleic Acid
Conjugated linoleic acids (CLA) are a family of isomers of linoleic acid. In principle, 28 isomers are possible. CLA is found mostly in the meat and dairy products derived from ruminants. The two C=C double bonds are conjugated (i.e., separated by a single bond) as opposed by "typical" polyunsaturated fatty acids where double bonds are separated by two single bonds. CLAs are simultaneously both cis-fats and trans-fats, as one of the two C=C bonds is ''cis'' and the other ''trans''. CLA is naturally present in milkfat and beef, has shown some potentially beneficial effects on rodent models of cardiometabolic disease, and is also available as a dietary supplement. Biochemistry CLA describes a variety of isomers of octadecadienoic fatty acids. Commonly, CLAs are studied as some mixture of isomers wherein the isomers c9,t11-CLA (rumenic acid) and t10,c12-CLA were the most abundant. Studies show however that individual isomers have distinct health effects. Conjugated linoleic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruminant
Ruminants are herbivorous grazing or browsing artiodactyls belonging to the suborder Ruminantia that are able to acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion, principally through microbial actions. The process, which takes place in the front part of the digestive system and therefore is called foregut fermentation, typically requires the fermented ingesta (known as cud) to be regurgitated and chewed again. The process of rechewing the cud to further break down plant matter and stimulate digestion is called rumination. The word "ruminant" comes from the Latin ''ruminare'', which means "to chew over again". The roughly 200 species of ruminants include both domestic and wild species. Ruminating mammals include cattle, all domesticated and wild bovines, goats, sheep, giraffes, deer, gazelles, and antelopes.Fowler, M.E. (2010).Medicine and Surgery of Camelids, Ames, Iowa: Wiley-Blackwell. Chapter 1 General Biology and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy Product
Dairy products or milk products are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, goat, nanny goat, and Sheep, ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a ''dairy''. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, Environmental issues, environmental concerns, other health reasons or beliefs. Types of dairy product Milk Milk is produced after optional Homogenization (chemistry), homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria ''Streptococcus lactis'' and ''Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Essential Fatty Acid
Essential fatty acids, or EFAs, are fatty acids that are required by humans and other animals for normal physiological function that cannot be synthesized in the body. As they are not synthesized in the body, the essential fatty acids alpha-linolenic acid (ALA) and linoleic acid must be obtained from food or from a dietary supplement. Essential fatty acids are needed for various cellular metabolic processes and for the maintenance and function of tissues and organs. These fatty acids also are precursors to vitamins, cofactors, and derivatives, including prostaglandins, leukotrienes, thromboxanes, lipoxins, and others. Only two fatty acids are known to be essential for humans: alpha-linolenic acid (an omega−3 fatty acid) and linoleic acid (an omega−6 fatty acid). These are supplied to the body either as the free fatty acid, or more commonly as some glyceride derivative. ALA can be converted into eicosapentaenoic acid and docosahexaenoic acid, but the conversion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trans Fatty Acid
Trans fat is a type of unsaturated fat that occurs in foods. Small amounts of trans fats occur naturally, but large amounts are found in some processed foods made with partially hydrogenated oils. Because consumption of trans fats is associated with increased risk for cardiovascular diseases, artificial trans fats are highly regulated or banned in many countries. However, they are still widely consumed in developing nations where they are associated with increased risk of diabetes, cardiovascular diseases, and death. In 2015, the US Food and Drug Administration (FDA) stated that artificial trans fats from partially hydrogenated oils were not generally recognized as safe (GRAS), and the use of such oils and trans fats should be limited or eliminated from manufactured foods. Numerous governing bodies, including the European Union, Canada, and Australia/New Zealand, followed with restrictions or bans on the use of partially hydrogenated oils and trans fats in food manufacturing. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conjugated Linoleic Acid
Conjugated linoleic acids (CLA) are a family of isomers of linoleic acid. In principle, 28 isomers are possible. CLA is found mostly in the meat and dairy products derived from ruminants. The two C=C double bonds are conjugated (i.e., separated by a single bond) as opposed by "typical" polyunsaturated fatty acids where double bonds are separated by two single bonds. CLAs are simultaneously both cis-fats and trans-fats, as one of the two C=C bonds is ''cis'' and the other ''trans''. CLA is naturally present in milkfat and beef, has shown some potentially beneficial effects on rodent models of cardiometabolic disease, and is also available as a dietary supplement. Biochemistry CLA describes a variety of isomers of octadecadienoic fatty acids. Commonly, CLAs are studied as some mixture of isomers wherein the isomers c9,t11-CLA (rumenic acid) and t10,c12-CLA were the most abundant. Studies show however that individual isomers have distinct health effects. Conjugated linoleic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vaccenic Acid
Vaccenic acid is a naturally occurring trans fatty acid and an omega-7 fatty acid. It is the predominant kind of trans-fatty acid found in human milk, in the fat of ruminants, and in dairy products such as milk, butter, and yogurt. Trans fat in human milk may depend on trans fat content in food. Vaccenic acid was discovered in 1928 in animal fats and butter. Mammals convert it into rumenic acid, a conjugated linoleic acid, where it shows anticarcinogenic properties. Cows milk had highest trans-vaccenic acid content in the first few days of the cows being milked, indicating that it is stockpiled similarly to omega-3 fatty acids. Its IUPAC name is (11''E'')-11-octadecenoic acid, and its lipid shorthand name is 18:1 ''trans''-11. The name was derived from the Latin ''vacca'' (cow). Its stereoisomer, ''cis''-vaccenic acid, is found in Sea Buckthorn (''Hippophae rhamnoides'') oil. Its IUPAC name is (11''Z'')-11-octadecenoic acid, and its lipid shorthand name is 18:1 ''cis''-11. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stearic Acid
Stearic acid ( , ) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula . The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid is a prevalent fatty-acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of °C and a pKa of 4.50. Its name comes from the Greek word στέαρ "''stéar''", which means tallow. The salts and esters of stearic acid are called stearates. As its ester, stearic acid is one of the most common saturated fatty acids found in nature and in the food supply, following palmitic acid.Gunstone, F. D., John L. Harwood, and Albert J. Dijkstra "The Lipid Handbook with Cd-Rom. 3rd ed. Boca Raton: CRC Press, 2007. , Dietary sources of stearic acid include meat, poultry, fish, eggs, dairy products, and foods prepared with fats; beef tallow, lard, butterfat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Journal Of Dairy Science
The American Dairy Science Association (ADSA) is a non-profit professional organization for the advancement of dairy science. ADSA is headquartered in Champaign, Illinois. Consisting of 4500 members, ADSA is involved in research, education, and industry relations. Areas of ADSA focus include: * care and nutrition of dairy animals; * management, economics and marketing of dairy farms and product manufacturing; * sanitation throughout the dairy industry; and, * processing of dairy-based products, including processing and foods manufacturing (milk, cheese, yogurt, and ice cream). ADSA's top priorities are the ''Journal of Dairy Science'', annual meetings, scientific liaisons with other organizations and agencies, and international development. ADSA is attempting to add value to potential new members through an emphasis on "integration of dairy disciplines from the farm to the table." History In the summer of 1905, the Graduate School of Agriculture was held at Ohio State University. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acids
In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and important structural components for cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oily acid"). Types of fatty acids Fatty acids are classified in many ways: by length, by saturation vs unsat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
