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Discover Supplement-Drug Interactions

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Last Updated: 6 months ago

Possible Interaction: Fatty Acids, Monounsaturated and Conjugated Linoleic Acid

Research Papers that Mention the Interaction

In the adipose tissues, rpCLA increased the proportions of saturated FAs, 18:0 and 18:2t10c12, and decreased the proportions of monounsaturated FAs in the adipose tissues.
Journal of agricultural and food chemistry  •  2017  |  View Paper
Supplementation with 1% CLA decreased the proportion of monounsaturated fatty acids and increased the proportion of saturated fatty acids (P < 0.05).
Poultry science  •  2014  |  View Paper
Addition of CLA in the diet affected fatty acid composition in a tissue specific manner, increasing percentages of SFA in all tissues, reducing percentages of MUFA in LT and LT subcutaneous fat, and of PUFA in LT subcutaneous fat, liver and SM.
Meat science  •  2013  |  View Paper
In the liver, CLA increased saturated fatty acids (SFA) in 11.9% and decreased monounsaturated fatty acids (MUFA) in 6.5%.
In the muscle, CLA did not affect SFA but decreased MUFA and PUFA percentages.
Lipids  •  2011  |  View Paper
Results showed that dietary CLA induced deposition of cis-9, trans-11 and trans-10, cis-12 CLA isomers, increased the proportion of saturated fatty acids, and decreased the proportions of monounsaturated and polyunsaturated fatty acids.
Poultry science  •  2011  |  View Paper
In bovine preadipocytes, trans-10, cis-12 CLA strongly depresses adipocyte differentiation and SCD gene expression, thereby reducing MUFA concentrations.
Journal of animal science  •  2009  |  View Paper
Dietary CLA decreased the ratio of cis-9, trans-11 and trans-10, cis-12 isomers of CLA in tissues, concentration of monounsaturated fatty acids in the MLD and fat, as well as the concentration of fatty acids with 20 and 22 carbon atoms.
Archives of animal nutrition  •  2008  |  View Paper
Dietary CLA decreased monounsaturated and non-CLA polyunsaturated fatty acids content in meat.
Poultry science  •  2006  |  View Paper
Addition of CLA to feeds significantly increased saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) and decreased (P < 0·01) monounsaturated fatty acid (MUFA) in leg and breast tissues.
British poultry science  •  2006  |  View Paper
Nevertheless, a significant effect of the interaction CLA x MUFA on the activity of several lipolytic enzymes was observed in both tissues.
Journal of agricultural and food chemistry  •  2006  |  View Paper
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