Fontes, Ana L.Pimentel, LígiaSimões, Catarina D.Gomes, Ana M. P.Rodríguez-Alcalá, Luís M.2017-10-122017-10-122017FONTES, Ana L.; PIMENTEL, Lígia; SIMÕES, Catarina D.; GOMES, Ana M. P.; RODRÍGUEZ-ALCALÁ, Luís M. - Evidences and perspectives in the utilization of CLNA isomers as bioactive compound in foods. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852. (2016), 51 p.1040-8398http://hdl.handle.net/10400.14/23049Conjugated linolenic acid (CLNA) isomers are promising lipids due to their similarities with CLA but exerting their bioactivity at lower doses; some isomers also belong to the omega 3 family. This review aims to summarize the state of the art about the utilization of CLNA as a functional ingredient. Indeed, in vitro and in vivo studies reported that CLNA exerted anti-cancer, anti-inflammatory, anti-obese and antioxidant activities. However, CLNA has not been tested in humans yet. These compounds are naturally present in meat and milk fat from ruminants but the highest concentrations are found in vegetable oils. Their incorporation in foodstuffs is one of the most effective strategies to elaborate CLNA-enriched products together with the microbiological production. Lactobacilli, propionibacteria and bifidobacteria strains have been assayed to produce CLNA isomers but at the current moment there are not high CLNA concentration products elaborated using these strains. Furthermore, it is known that CLNA are highly prone to oxidation when compared with linoleic acid and CLA but it is unknown the possible effects of elaboration and storage on high CLNA products. The utilization of CLNA as a functional compound remains still a challenge that requires more research to address all the technological and bioactivity aspects about it.engCLNA-enriched productsMicrobiological productionBioactivityStabilitySafetyjournal article10.1080/10408398.2015.10634781549-78528501842958827222914000400511500009