Conjugated linoleic acid in adipose tissue and risk of myocardial infarction

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