ACIDI GRASSI
ACIDI GRASSI: METABOLITI
PRIMARI
Gli acidi grassi vengono sintetizzati a partire dallacetilCoA mediante una reazione
di oligomerizzazione testa-coda che avviene secondo i seguenti passaggi:
Gli acidi grassi linoleico(6) e - linolenico (3) sono gli unici acidi
grassi essenziali, e, se assunti con la dieta, servono per la sintesi
degli altri acidi polinsaturi appartenenti alle stesse classi.
La digestione e lassorbimento dei TFA avviene in modo simile agli altri acidi grassi.
Un alto uptake di TFA (EFSA 2004) aumenta il livello di colesterolo-LDL, riduce il livello di colesterolo-
HDL e aumenta il livello dei trigliceridi
ACIDO LINOLEICO CONIUGATO (CLA)
Summary
The food constituent that is the subject of the health claim is linoleic
acid. The Panel considers
that linoleic acid is sufficiently characterised.
On the basis of the data available, the Panel concludes that a cause
and effect relationship has
been established between the dietary intake of linoleic acid and the
reduction of blood
cholesterol concentrations.
In order to bear the claim a food should contain at least 15% of the
proposed labelling reference
intake values of 10 g linoleic acid per day. Such an amount can be
easily consumed as part of a
Opinion on the substantiation of health claims related to alpha
linolenic acid and maintenance of normal blood cholesterol
concentrations (ID 493) and maintenance of normal blood pressure
(ID 625) pursuant to Article 13(1) of Regulation (EC) No 1924/2006
The scope of the application was proposed to fall under a health claim
referring to childrens development and health.
The food constituents that are the subject of the health claim are
docosa- hexaenoic acid (DHA) and arachidonic acid (ARA), which are
well characterised fatty acids which can be quantified in foods by
established methods.
The absorption of DHA and ARA is well documented.
The Panel considers that the food constituents DHA and ARA are
sufficiently characterised.