S
Sou F. Chin
Researcher at University of Wisconsin-Madison
Publications - 6
Citations - 1831
Sou F. Chin is an academic researcher from University of Wisconsin-Madison. The author has contributed to research in topics: Linoleic acid & Conjugated linoleic acid. The author has an hindex of 6, co-authored 6 publications receiving 1806 citations.
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Journal ArticleDOI
Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens
TL;DR: In this article, an improved method for quantifying linoleic acid (CLA) in food was developed, which was used to produce a data base of more than 90 food items including meat, poultry, seafood, dairy products, plant oils, and infant and processed foods.
Journal ArticleDOI
Conjugated linoleic acid is a growth factor for rats as shown by enhanced weight gain and improved feed efficiency
TL;DR: Pups that continued to receive the CLA-supplemented diet after weaning had significantly greater body weight gain and improved feed efficiency relative to control animals (P < 0.05), and to the contrary, feeding CLA to the dams during gestation and lactation improved the postnatal body weight loss of pups.
Journal ArticleDOI
Conjugated linoleic acid (9,11- and 10,12-octadecadienoic acid) is produced in conventional but not germ-free rats fed linoleic acid
TL;DR: Tissue CLA concentrations were higher in conventional rats fed free linoleic acid than in control animals and levels were 5-10 times higher than those of controls, while Elevated CLA concentrations in liver phospholipid and neutral lipid fractions were also observed.
Journal ArticleDOI
Conversion of allylic hydroxy oleate to conjugated linoleic acid and methoxy oleate by acid-catalyzed methylation procedures
Martin P. Yurawecz,Jennifer K. Hood,John A. G. Roach,Magdi M. Mossoba,Daniel H. Daniels,Yuoh Ku,Michael W. Pariza,Sou F. Chin +7 more
TL;DR: In this paper, a mixture of conjugated linoleic acid (CLA) was synthesized and tested by methylation procedures with the following catalysts: BF3, HCl, NaOMe and tetramethylguanidine.
Book ChapterDOI
Formation and Action of Anticarcinogenic Fatty Acids
Michael W. Pariza,Yeong L. Ha,H. Benjamin,J. T. Sword,A. Grüter,Sou F. Chin,Jayne M. Storkson,N. Faith,Karen J. Albright +8 more
TL;DR: Evidence is presented indicating that CLA acts both as an in vitro and in vivo antioxidant, and the formation of CLA in foods, and its possible biological significance in cell membranes, is discussed.