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  • 1
    Electronic Resource
    Electronic Resource
    Conjugated linoleic acid (CLA) isomers in human adipose tissue (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 415-418 
    Details
    ISSN: 1431-4630
    Keywords: Key words Human adipose tissue ; Cancer ; Conjugated linoleic acid ; CLA ; Gas chromatography ; Infrared spectroscopy ; Mass spectrometry
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The methyl ester and 4,4-dimethyloxazoline (DMOX) derivatives of the geometric isomers cis9,trans11- and trans9,trans11-octadecadienoic acid and the two minor isomers trans9,cis11- and cis9,cis11-octadecadienoic acid were found in human adipose tissue, by using gas chromatography–direct deposition–Fourier transform infrared spectroscopy (GC–DD–FTIR) and gas chromatography–electron ionization mass spectrometry (GC–EIMS).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050191
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 77-82 
    Details
    ISSN: 1431-4630
    Keywords: Key words Anticarcinogen ; CLA ; Conjugated linoleic acid ; Daily intake ; Foods ; Gas chromatography ; Lipids
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The quantities of the biologically active isomer of conjugated linoleic acid (CLA) – C18:2 c9t11 – in 139 German foods were analysed by capillary gas chromatography (results are given as a % of all identified fatty acid methyl esters). The CLA content ranged from 0.40% (Gouda) to 1.70% (Jurassic cheese, Old Emmentaler) in dairy products, from 0.11% (rabbit) to 1.20% (lamb) in meat, and from 0.01% (pike-perch) to 0.09% (carp) in fish. CLA could be detected in neither vegetable fats or oils nor in margarines (CLA 〈0.01%). Crisps, chocolates, cakes and pastries, and other foods have only a negligible CLA content. The average estimated CLA intake in Germany was calculated to be 0.35g CLA/day for women and 0.43g CLA/day for men.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050218
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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