Conjugated linoleic acid in adipose tissue and risk of myocardial infarction

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dc.contributor.author Campos, Hannia
dc.contributor.author Baylin, Smith L.
dc.date.accessioned 2016-07-12T19:29:31Z
dc.date.available 2016-07-12T19:29:31Z
dc.date.issued 2010
dc.identifier.issn 0002-9165
dc.identifier.uri http://biblioteca.ccp.ucr.ac.cr/handle/123456789/1121
dc.description.abstract Despite the high saturated fat content of dairy products, no clear association between dairy product intake and risk of myocardial infarction (MI) has been observed. Dairy products are the main source of conjugated linoleic acid (CLA; 18:2n27t), which is produced by the ruminal biohydrogenation of grasses eaten by cows. Pasture-grazing dairy cows have more CLA in their milk than do grain-fed cows. Some animal models have reported beneficial effects of CLA on atherosclerosis. en
dc.language.iso en en
dc.publisher American Society for Nutrition en
dc.rights Atribución-NoComercial-CompartirIgual 3.0 Costa Rica *
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/3.0/cr/ *
dc.subject Enfermedades cardiovasculares es
dc.subject Acido linoleico es
dc.subject Salud es
dc.title Conjugated linoleic acid in adipose tissue and risk of myocardial infarction en
dc.title.alternative The American Journal of Clinical Nutrition, 92 en
dc.type Article en


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