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For her thesis entitled cido Linoleico Conjugado y Resvetratrol: efecto de estos ingredientes funcionales sobre el metabolismo de los triglicridos y la adiposidad (Conjugated Linoleic Acid and Resveratrol: the effect of these functional ingredients on the metabolism of triglycerides and adiposity), Nutrition and Obesity research team member at the University of the Basque Country (UPV/EHU), Ms Arrate Lasa, studied the fat-reducing effect of CLA and resveratrol.
Obesity is a very common illness in developed countries, there being more than 1,000 million overweight persons currently in the world, of which more than 300 million suffer from obesity. This illness brings with it other, associated conditions that result in a significant increase in the morbi-mortality of these persons.
Current strategies for its treatment are various and one field of great interest is what is known as functional ingredients. These are compounds that appear in certain foods and that enhance specific corporal functions, promoting health and reducing risk of diseases.
Fat reduction with functional ingredients
Conjugated Linoleic Acid (CLA) and resveratrol are two functional ingredients that, in various experiments on living beings and in vitro, have proved to have a fat-reducing effect. On the one hand, the properties attributed to CLA indicate that it prevents weight gain and the accumulation of body fat, through inhibiting the synthesis of fat and increasing the oxidation of fatty acids. However, its effects when applied in a hypocaloric diet for the treatment of obesity are unknown. On the other, it is known that resveratrol has hypolipemiant properties, but its effect on the use of accumulated fat has not been extensively analysed.
Thus, this thesis shows, on the one hand, the result
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