Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects.

@article{Pintus2013SheepCN,
  title={Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects.},
  author={Stefano Pintus and Elisabetta Murru and Gianfranca Carta and Lina Cordeddu and Barbara Batetta and Simonetta Accossu and Danila Pistis and Sabrina Uda and Maria Elena Ghiani and M. Mele and Pierlorenzo Secchiari and Guido Almerighi and Paolo Pintus and Sebastiano Banni},
  journal={The British journal of nutrition},
  year={2013},
  volume={109 8},
  pages={1453-62}
}
Intake of dairy fat has long been considered as a risk factor for CVD. Pasture and dietary lipid supplementation have been reported to be reliable strategies in ruminant nutrition, in order to increase the content of α-linolenic acid (ALA), conjugated linoleic acid (CLA) and vaccenic acid (VA), and decrease SFA in milk fat. In the present study, we aimed at verifying whether consumption of a sheep cheese, naturally enriched in ALA, CLA and VA, would modify the plasma lipid and endocannabinoid… CONTINUE READING
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