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Effects of Dietary Conjugated Linoleic Acid (CLA) on Spontaneously Hypertensive Rats
Functional Foods (2010)
  • Yeonhwa Park, University of Massachusetts - Amherst
  • J. Albright
  • J. M Storkson
  • W. Liu
  • M. W Pariza
Abstract
Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of linoleic acid found in beef, lamb, and dairy products. CLA has attracted considerable attention over the past several decades because of its potentially beneficial biologic effects, including protective effects against several cancers, atherosclerosis, and obesity. In previous studies, we provided evidence that dietary CLA could prevent the development of obesity-related hypertension in obese animals. Here, we show that CLA suppresses the development of non-obese essential hypertension in spontaneously hypertensive rats (SHRs). After 4 weeks of feeding with CLA, the increase of systolic blood pressure was significantly suppressed compared with rats fed linoleic acid. Abdominal adipose tissue weight was also significantly lowered in CLA-fed SHRs. Content of arachidonic acid, the substrate of eicosanoid production, was not changed, but accumulation of oleic acid, the lipogenesis end-product, was markedly decreased in the membrane phospholipids of CLA-fed SHRs. In addition, we found increased level of plasma adiponectin, suggested as a regulatory factor of hypertension, through the enhancement of mRNA expression in CLA-fed SHRs. We speculate that the antihypertensive effect of dietary CLA may be due to the increase of plasma adiponectin level and associated with the alleviation of membrane abnormality in SHRs.
Disciplines
Publication Date
2010
Citation Information
Yeonhwa Park, J. Albright, J. M Storkson, W. Liu, et al.. "Effects of Dietary Conjugated Linoleic Acid (CLA) on Spontaneously Hypertensive Rats" Functional Foods Vol. 2 (2010)
Available at: http://works.bepress.com/yeonhwa_park/3/