1. The Effects of Conjugated Linoleic Acids on Cancer
- Author
-
Marian Urban, Jana Bryndová, Zdeněk Moučka, Marko Dachev, and Milan Jakubek
- Subjects
0301 basic medicine ,proliferation ,Bioengineering ,Conjugated system ,lcsh:Chemical technology ,anti-mutagenic ,lcsh:Chemistry ,03 medical and health sciences ,0404 agricultural biotechnology ,In vivo ,medicine ,Chemical Engineering (miscellaneous) ,Experimental work ,lcsh:TP1-1185 ,anti-tumor ,Beneficial effects ,anti-cancer ,chemistry.chemical_classification ,030109 nutrition & dietetics ,integumentary system ,Process Chemistry and Technology ,anti-oxidant ,Cancer ,food and beverages ,04 agricultural and veterinary sciences ,medicine.disease ,040401 food science ,In vitro ,conjugated linoleic acids (CLA) ,chemistry ,Biochemistry ,lcsh:QD1-999 ,Apoptosis ,lipids (amino acids, peptides, and proteins) ,Polyunsaturated fatty acid - Abstract
Conjugated linoleic acids (CLA) are distinctive polyunsaturated fatty acids. They are present in food produced by ruminant animals and they are accumulated in seeds of certain plants. These naturally occurring substances have demonstrated to have anti-carcinogenic activity. Their potential effect to inhibit cancer has been shown in vivo and in vitro studies. In this review, we present the multiple effects of CLA isomers on cancer development such as anti-tumor efficiency, anti-mutagenic and anti-oxidant activity. Although the majority of the studies in vivo and in vitro summarized in this review have demonstrated beneficial effects of CLA on the proliferation and apoptosis of tumor cells, further experimental work is needed to estimate the true value of CLA as a real anti-cancer agent.
- Published
- 2021