13058-52-1
Chemical Structure
9(Z),11(E)-Conjugated linoleic acid methyl ester
Synonym(s): 9Z,11E-CLA; Methyl 9(Z),11(E)-octadecadienoate; (9Z,11E)-SFE 19:2
- CAS No.: 13058-52-1
- Formula:C19H34O2
- Molecular Weight:294.47
IUPAC Name: methyl (9Z,11E)-octadeca-9,11-dienoate
InChIKey: KVIWYYOMPLJRMC-OCBXPSTGSA-N
SMILES: CCCCCC/C=C/C=C\CCCCCCCC(OC)=O
Biological Activity: 9 (Z),11 (E)-Conjugated linoleic acid methyl ester (9Z,11E-CLA; Methyl 9 (Z),11 (E)-octadecadienoate; (9Z,11E)-SFE 19:2) is an isomer of Linoleic acid (HY-N0729), and is a conjugated linoleic acid mainly found in meat and dairy products. Conjugated linoleic acid is a bioactive fatty acid that improves body composition, enhances immune system function, and exhibits anti-cancer and anti-atherosclerotic effects[1][2][3][4].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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9(Z),11(E)-Conjugated linoleic acid methyl ester | 99.2% | 9 (Z),11 (E)-Conjugated linoleic acid methyl ester (9Z,11E-CLA; Methyl 9 (Z),11 (E)-octadecadienoate; (9Z,11E)-SFE 19:2) is an isomer of Linoleic acid (HY-N0729), and is a conjugated linoleic acid mainly found in meat and dairy products. Conjugated linoleic acid is a bioactive fatty acid that improves body composition, enhances immune system function, and exhibits anti-cancer and anti-atherosclerotic effects. | ||||||||||||||||||||
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References
- [1]. Ecker J, et al. Differential effects of conjugated linoleic acid isomers on macrophage glycerophospholipid metabolism. J Lipid Res. 2010;51(9):2686-2694. [Content Brief]
- [2]. Ringseis R, et al. Formation of conjugated linoleic acid metabolites in human vascular endothelial cells. Biochim Biophys Acta. 2006;1761(3):377-383. [Content Brief]
- [3]. Whigham LD, et al., Conjugated linoleic acid: implications for human health. Pharmacol Res. 2000 Dec;42(6):503-10. [Content Brief]
- [4]. Saba A, et al., Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil. J Agric Food Chem. 2005 Jun 15;53(12):4867-72. [Content Brief]
