Dietary Effect of Conjugated Linoleic Acid on Lipid Levels in White Adipose Tissue of Sprague-Dawley Rats

Masao YAMASAKI; Keiko MANSHO; Hiroko MISHIMA; Masaaki KASAI; Michihiro SUGANO; Hirofumi TACHIBANA; Koji YAMADA

doi:10.1271/bbb.63.1104

Food & Nutrition Science Notes

Dietary Effect of Conjugated Linoleic Acid on Lipid Levels in White Adipose Tissue of Sprague-Dawley Rats

Masao YAMASAKI, Keiko MANSHO, Hiroko MISHIMA, Masaaki KASAI, Michihiro SUGANO, Hirofumi TACHIBANA, Koji YAMADA

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Keywords: conjugated linoleic acid, white adipose tissue, brown adipose tissue, liver

JOURNAL FREE ACCESS

1999 Volume 63 Issue 6 Pages 1104-1106

DOI https://doi.org/10.1271/bbb.63.1104

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Abstract

We examined the effect of dietary conjugated linoleic acid (CLA) on lipid parameters in the liver, white adipose tissue (WAT) and brown adipose tissue (BAT) of Sprague-Dawley rats and found that it reduced the levels of triglycerides and non-esterified fatty acid in the liver and WAT without significant change in the BAT lipid levels. These results suggest that CLA has an obesity-preventing action.

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