Conjugated Linoleic Acid as a Tumor Preventive Agent
Carcinogens—e.g., benzo[a]pyrene (B[a]P) and 2-amino-3-methylimidazo[4,5f]-quinoline (IQ)—may be formed during flame broiling of protein-rich foods such as meat or fish (1–3). Pariza et al. (4), in the course of studying effects of controlled cooking temperature on mutagen formation in hamburger, found both mutagenic and antimutagenic activity. This activity was also found in uncooked hamburger. In further research, Pariza et al. (5) showed that the partially purified fraction (then called mutagenesis modulator) could inhibit IQ-induced mutagenicity in the Ames test (6). Before its chemical structure was established, Pariza and Hargraves (7) demonstrated that the mutagenesis modulator also inhibited 7,12-dimethylbenz[a]anthracene (DMBA)-induced epidermal neoplasia in mice (Table 1). In 1987, Ha et al. (8) established that the material they had referred to a mutagenesis modulator was a mixture of isomers of conjugated linoleic acid (CLA).
KeywordsLinoleic Acid Conjugated Linoleic Acid Dietary Conjugated Linoleic Acid Conjugated Linoleic Acid Content Furan Fatty Acid
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