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RUMELENIC ACID


CAS Number     :2540-56-9 

Rumelenic Acid = Rumenic acid

Rumenic acid, also known as bovinic acid, is a conjugated linoleic acid (CLA) found in the fat of ruminants and in dairy products. 
Rumelenic Acid is an omega-7 trans fat. 
Rumelenic Acid lipid shorthand name is cis-9, trans-11 18:2 acid. 
The name was proposed by Kramer et al. in 1998.
Rumelenic Acid is formed along with vaccenic acid by biohydrogenation of dietary polyunsaturated fatty acids in the rumen.
Rumelenic Acid can be considered as the principal dietary form, accounting for as much as 85-90% of the total CLA content in dairy products.

Names
Preferred IUPAC name
      (9Z,11E)-Octadeca-9,11-dienoic acid
Other names
      Bovinic acid; C9-T11 acid

Identifiers
CAS Number     :2540-56-9 
ChEBI    : CHEBI:32798 
ChemSpider    : 4444245
KEGG    : C04056 
PubChem CID    : 5280644
UNII    : 46JZW3MR59 
CompTox Dashboard (EPA)    : DTXSID1041003 

Properties
Chemical formula    : C18H32O2
Molar mass    : 280.452 g·mol−1

Studies on the fatty acid compositions of different cheeses have highlighted the often substantial variations in the rumenic acid and CLA content between cheeses. 
These differences are for the most part a result of the differences in the rumenic acid and CLA contents of the raw milk used in cheese making, but given the existence of CLA producing starter bacteria their potential impact cannot be overlooked (see above). 
Strains of Lactobacillus, Lactococcus, Streptococcus thermophilius, Enterococcus faecium, and Propionibacterium have all been identified as producing CLA and are commonly used in the production of commercial and farmhouse varieties of cheese as starter or adjunct cultures. 
Rumelenic Acid has been reported that the CLA content of cheese (manufactured with milk from the same season) increased from 16.1 mg g−1 fat after five months ripening to 17.3 mg g−1 fat after one year of ripening. 
In another study, hard cheeses which were aged longer had higher CLA content than hard cheeses with a shorter aging time. 
Other studies have shown that CLA content remains unchanged during cheese-making and ripening. 
Addis et al. found that the fatty acid composition of cheeses produced from the milk of sheep on a diet of Mediterranean forages did not differ after 1 and 60 days ripening, while Shanta et al. 
(1995) reported that the total CLA and rumenic acid concentration of Mozzarella, Gouda, and cheddar cheeses did not change over 32 weeks at 4°C. Both observations suggest inactivity by the culture used in terms of CLA formation.

A number of studies have commented on the influence of the manufacturing conditions employed during the production of cheese on rumenic acid and CLA content. 
Gnadig et al. (2004) reported that neither the type of milk used (raw, or thermised milk) nor cooking had any effects on the CLA content of cheese, but that the use of low and high lipolytic Propionibacterium strains did cause a small elevation in the CLA content of the cheese from 9.5 mg g−1 fat in the control to 9.9 mg g−1 fat and 10 mg g−1 fat for the low and high lipolytic strains, respectively. 
Previously Garcia-Lopez et al. (1994) reported an increase in the total CLA content of cheese following the application of heat during processing. 
This observation supports an earlier study where it was found that the use of elevated temperatures (80°C) during the manufacture of processed cheese could also increase the concentration of CLA present.

While some studies demonstrate the positive influence of processing on CLA and rumenic acid concentrations, a number of studies also suggest this is not the case. 
Rumelenic Acid effect of manufacturing on the CLA content of processed cheese was examined at four points of manufacture (raw material, following cooking, following creaming and in the final product). 
Only neglible changes in the CLA and linoleic acid concentration of the cheese throughout manufacture were observed. 
A similar finding was made by Jiang et al. (1997) who investigated the effect of manufacturing conditions on the production of the hard cheeses Grevé and Herragårdsost at various time points during manufacture and ripening. 
Rumelenic Acid found that the CLA concentration remained relatively unchanged in both cheeses. 
These studies suggest that neither the manufacturing nor ripening of cheese influence the CLA content and that in such products the starter or adjunct cultures do not produce substantial amounts of CLA during ripening or storage.

Rumenic acid is the major conjugated linoleic acid (CLA), probably because of successive desaturation and chain elongation and can be considered as the principal dietary form. 
In experiments on rodents was shown that rumenic acid possessed the protective effect against colitis, which was associated with the activation of the Nrf2 pathway.

Bovinic acid is a natural product found in Skeletonema marinoi with data available.

9-cis,11-trans-octadecadienoic acid is an octadeca-9,11-dienoic acid having 9-cis,11-trans-stereochemistry. It is a conjugate acid of a 9-cis,11-trans-octadecadienoate.

Molecular FormulaC18H32O2
Average mass280.445 Da
Monoisotopic mass280.240234 Da
ChemSpider ID4444245

Name proposed by Kramer et al in 1998.

Noun :rumenic acid (uncountable)

rumenic acid: (organic chemistry) A conjugated linoleic acid found in the fat of ruminants and in dairy products, formed along with vaccenic acid by biohydrogenation of dietary polyunsaturated fatty acids in the rumen.

Recent results of biomedical studies suggest that rumenic acid (RA), the major isomer of conjugated octadecadienoic acids (CLA), appears to have beneficial health effects in humans. 
The major source of RA in the human diet is milk and beef fat, but average intake is too low to exhibit a health-protective effect. In light of current studies, the total amount of RA available to humans also depends on the endogenous synthesis of RA through Δ9-desaturase activity with trans-vaccenic acid (VA) as the substrate. 
The results of experiments suggest that the endogenous synthesis of RA has positive effects on human health. 
Rumelenic Acid enrichment in VA and RA of bovine fat through the diet is well documented in the literature. 
Current research has demonstrated that Δ9- desaturase is responsible for more than 80% of RA in milk and beef fat and that the enzyme activity is affected by non-dietary factors. 
This review presents the current state of knowledge about the influences of breeds, stage of lactation, type of tissues, enzyme gene polymorphisms and interactions with other genes, nutrients and hormones at tissue level on the endogenous synthesis of RA in cattle

Rumenic Acid is a trans fatty acid that may potentially reduce the risk of cancer and cardiovascular diseases. 
Rumelenic Acid may also prevent disease processes that lead to chronic inflammation, atherosclerosis, and diabetes.

Rumelenic Acid changes in the concentration of trans-vaccenic (C18:1t-11) and rumenic (C18:2c-9,t-11) acids in the milk from cows grazing on Pennisetum clandestinum, fed a supplement containing palm oil, rice bran or whole cottonseed were evaluated. 
Three supplements were assessed: one control supplement containing palm oil (C), with a low concentration of linoleic acid mainly from palm oil, and two supplements containing rice bran (RB) or whole cottonseed (CS) as the main source of linoleic acid. Six Holstein cows (4.2±1.7 years of age, 532.5±50.7 kg BW, 125±29 days in milk and a milk yield of 21.7 5.8 kg d−1; Mean±SD) were assigned to each treatment using a double 3 × 3 × 3 Latin Square Design. Compared with treatment C, the milk fat concentrations of trans-vaccenic acid (31.1 and 23.8 g kg−1 of fatty acids for RB and C, respectively), rumenic acid (14.1 and 11.3 g kg-1 of fatty acid for RB and C, respectively) and unsaturated fatty acids (348.7 and 325.4 g kg−1 of fatty acid for RB and C, respectively) were higher for RB. Compared with C and CS treatments, the Δ9-desaturase index was higher for RB (0.37, 0.35 and 0.34 for RB, C and CS, respectively) and the thrombogenicity index was lower (3.09, 3.43 and 3.50 for RB, C and CS, respectively). The atherogenicity index was lower for RB treatment compared with C, but not compared with CS (1.85, 2.03, 1.97 for RB, C and CS, respectively). 
Supplementing rice bran to grazing dairy cows is a good alternative for producing a kind of milk beneficial to human health, due to its higher concentrations of trans-vaccenic and rumenic acids, unsaturated fatty acids and lower thrombogenicity and atherogenicity indexes.

Catalogue number:    PA 27 02575
Chemical name:    Rumenic Acid
CAS Number:
2540-56-9
Category:    miscellaneous compounds
Synonyms:    (Z,E)-9,11-Octadecadienoic Acid; (9Z,11E)-Octadeca-9,11-dienoic Acid; (9Z,11E)-9,11-Octadecadienoic Acid; (9Z,11E)-Octadecadienoic Acid; 9-cis,11-trans-Octadecadienoic Acid; Bovinic Acid; cis-9,trans-11-Octadecadienoic Acid; trans-11-cis-9-Octadecadienoic Acid; Conjugated (9Z,11E)-Linoleic Acid;
Molecular form:    C18H32O2
Appearance:    Clear Red Oil
Mol. Weight:    280.45
Storage:    2-8°C Amber Vial, Refrigerator, Under inert atmosphere
Shipping Conditions:    Ambient
Applications:    NA
BTM:    NA

An efficient fast gas chromatographic method for simultaneous determination of elaidic acid, vaccenic acid and rumenic acid contents in human plasma phospholipids and human milk was optimized and validated. 
Two capillary columns, RTX-2330 and SP-2560, both of high polarity but with different dimensions (40 m × 0.18 mm I.D. and 0.10 μm film thickness, and 75 m × 0.18 mm I.D. and 0.14 μm film thickness, respectively), were compared for the separation of these fatty acids within a complete fatty acid profile. 
Separation with the SP-2560 column gave the best results. 
In comparison with the commonly used 100 m × 0.25 mm × 0.20 μm columns, this new type of fast column allowed the separation of fatty acid methyl esters with the same resolution but in less time, 32.2 min. 
In addition, separation of the phospholipid fraction in human plasma samples was optimized by using 96-well extraction plates filled with an aminopropyl phase. 
Recoveries ranged between 95.8% and 103.7%. 
Intra-assay and inter-assay precision ranged between 0.76% and 8.87%. 
Application of this method showed that it is a rapid and reliable method for quick and correct identification and quantification of these fatty acids in routine analysis.

(biochemistry) A conjugated linoleic acid found in the fat of ruminants and in dairy products, formed along with vaccenic acid by biohydrogenation of dietary polyunsaturated fatty acids in the rumen.

Bovinic acid, also known as rumenic acid or rumenate, belongs to the class of organic compounds known as lineolic acids and derivatives. 
These are derivatives of lineolic acid. 
Lineolic acid is a polyunsaturated omega-6 18 carbon long fatty acid, with two CC double bonds at the 9- and 12-positions. 
Based on a literature review a significant number of articles have been published on Bovinic acid.

Description    
belongs to the class of organic compounds known as lineolic acids and derivatives. These are derivatives of lineolic acid. 
Lineolic acid is a polyunsaturated omega-6 18 carbon long fatty acid, with two CC double bonds at the 9- and 12-positions.


IUPAC Name    (9Z,11E)-octadeca-9,11-dienoic acid
Traditional IUPAC Name    cis-9,trans-11-CLA
Formula    C18H32O2
InChI    InChI=1S/C18H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h7-10H,2-6,11-17H2,1H3,(H,19,20)/b8-7+,10-9-
InChI Key    JBYXPOFIGCOSSB-GOJKSUSPSA-N
Molecular weight    280.4455
Exact mass    280.240230268
SMILES    CCCCCCC=CC=C/CCCCCCCC(O)=O

The aim of this study was to review the effect of the lipid supplementation on the concentration of conjugated linoleic acid (CLA-c9t11) or rumenic acid and other unsaturated fatty acids in bovine milk. 
Rumelenic Acid study addressed the concept and origin of the CLA-c9t11 in ruminants. 
There is an international trend to improve nutrition quality, which implies an increase in consumption of animal protein, including the healthy and rich in CLA-c9t11 dairy products. 
CLA-c9t11 has proved to have anticancer effects in animal models. 
CLA-c9t11 in the bovine milk results from the consumption of unsaturated fatty acids and from the extent of rumen biohydrogenation. 
Supplementation with unsaturated fatty acids of vegetable origin allows to increase the concentration of CLA-c9t11 and to decrease the proportion of saturated fatty acids in milk, but the response varies depending on the source of fat used, its level, and its interaction with basal diet.

Conjugated linoleic acids are natural micro-components of ruminant’s fat milk, which have gained an increasing interest because of their valuable potential effects on human health. 
Rumenic acid (CLA cis-9, trans-11 C18:2) is the most important of the CLA iso-forms because of its abundance and its effects. 
Our main objective was the identification and quantification of the rumenic acid content of fat in milks of the Bogotá savannah. 
Additionally, we looked for associations between dietary factors and rumenic acid concentration. 
In this study, seventeen milk samples coming from the Bogotá savannah and four commercial milk samples were used. 
A gas chromatography method that allowed us to separate and quantify more than thirty fatty acids, from butyric (C4:0) to araquidic (C20:0) and rumenic acid (conjugated 18:2) was standardized. 
Rumelenic Acid mean rumenic acid content of the samples was 13.6 mg/g of fat, and ranged from 6.38 mg to 19.54 mg/g of fat (3 fold variation). 
These results showed similar values to other literature reports conducted under grazing conditions and are in the expected range for the amount consumed by the cows. 
The correlation (r) values were significant for dry matter supplementation, conserved forages supplementation, silage intake, and cotton seed intake and had a negative correlation with the rumenic acid content of fat milk (r values of -0.62, -0.54, -0.48 and -0.7, respectively). 
However, the values for the determination coefficients (r2) of these variables were very low, suggesting that each variable had individual effect, although none of them explains completely the variation of the rumenic acid content in fat milk. 
In general, a clear tendency to a decrease in rumenic acid content was observed with an increase in supplementation under grazing conditions, especially when corn silage was included. 
In the same way, a tendency to decreasing the rumenic acid content was observed for cotton seed supplementation, though the reasons for this were not clear. 
The differences in the rumenic acid content found on this study strongly suggest that fresh forage feeding can be advantageous for the production of milk with high contents of rumenic acid (or high rumenic acid milks), and that under commercial conditions, supplementation with adequate products might offer an opportunity for increasing the PUFAs (Polyunsasturated Fatty Acids) supply, precursors for rumenic acid synthesis.

 A process for preparing a conjugated linoleic acid (CLA) material that is enriched in the cis 9, trans 11 (rumenic acid) CLA isomer. 
Rumelenic Acid process involves subjecting a material containing at least 75 weight % CLA moieties to an enzymatic conversion, wherein the enzyme has the ability to discriminate between the cis 9, trans 11 and trans 10, cis 12 isomers. 
The enzyme is advantageously a lipase derived from Candida rugosa. 
The resulting CLA product stream is distilled to separate the free fatty acid fraction from the glyceride fraction. 
The recovered free fatty acid fraction contains about 55 weight % to about 70 weight % of the cis 9, trans 11 isomer (rumenic acid), and has a weight ratio of cis 9, trans 11 isomer to trans 10, cis 12 isomer of at least 3.5:1. 
The material enriched in rumenic acid may be used in foods, particularly infant formulas, or in food supplements or in pharmaceutical compositions.

Ruminant products are the major source of CLA for humans. 
However, during periods of fat mobilization, the liver might play an important role in CLA metabolism which would limit the availability of the latter for muscles and milk. 
In this context, rumenic acid (cis-9, trans-11 CLA) metabolism in the bovine liver (n = 5) was compared to that of oleic acid (n = 3) by using the in vitro liver slice method. 
Liver slices were incubated for 17 h in a medium containing 0.75 mM of FA mixture and 55 μM of either [1-14C] rumenic acid or [1-14C] oleic acid at 37 °C under an atmosphere of 95% O2-5% CO2. 
Rumenic acid uptake by liver slices was twice (P = 0.009) that of oleic acid. 
Hepatic oxidation of both FA (> 50% of incorporated FA) led essentially to the production of acid-soluble products and to a lower extent to CO2 production. 
Rumenic acid was partly converted (> 12% of incorporated rumenic acid) into conjugated C18:3. 
CLA and its conjugated derivatives were mainly esterified into polar lipids (71.7%), whereas oleic acid was preferentially esterified into neutral lipids (59.8%). 
Rumenic acid secretion as part of VLDL particles was very low and was one-fourth lower than that of oleic acid. 
In conclusion, rumenic acid was highly metabolized by bovine hepatocytes, especially by the oxidation pathway and by its conversion into conjugated C18:3 for which the biological properties need to be elucidated.

Rumenic acid (cis-9, trans-11-C18:2) represents approx.
80% of conjugated linoleic acid (CLA) in dairy products. 
CLA has been shown to exert beneficial effects on health, but little work has been devoted to the ability to oxidize CLA isomers and the role of these isomers in the modulation of β-oxidation flux. 
Rumelenic Acid the present study, respiration on rumenic acid was compared with that on linoleic acid (cis-9, cis-12-C18:2) with the use of rat liver mitochondria. 
In state-3, respiration was decreased by half with rumenic acid in comparison with linoleic acid. 
In the uncoupled state, respiration on CLA remained 30% lower. 
The lower ability to oxidize CLA was investigated through characterization of the enzymic steps. 
Rumenic acid was 33% less activated by acyl-CoA synthase than was linoleic acid. 
However, after such activation, the transfer of both acyl moieties to carnitine by carnitine acyltransferase I (CAT I) was of the same order. 
Moreover, CAT II activity was comparable with either isomer. 
After prior incubation with rumenic acid, oxidation of octanoic acid by re-isolated mitochondria was unimpaired, but that of palmitoleic acid was impaired unless linoleic acid was used in the prior incubation. 
The slower respiration on cis-9, trans-11-C18:2 is suggested to arise from lower carnitine-acylcarnitine translocase activity towards the acylcarnitine form, causing an upstream increase in the corresponding acyl-CoA.


The letter of Ellen and Elgersma (2004) on the use of the term “n-7 fatty acids” in place of cis-9, trans-11 18:2 and trans-11 18:1 acids, or their trivial names rumenic acid and vaccenic acid is an excellent opportunity to review both the origin of vaccenic and rumenic acids and their nomenclature. 
The name “vaccenic acid” was derived from the Latin vacca (cow), and this fatty acid was discovered in 1928 in animal fats and butter. 
Vaccenic acid is the main trans fatty acid isomer present in milk fat, and it is formed with conjugated linoleic acid (CLA, cis-9, trans-11 18:2 acid) by biohydrogenation of dietary polyunsaturated fatty acids in the rumen. 
Rumelenic Acid was shown that mammals could partially convert vaccenic acid into cis-9, trans-11 18:2 acid, a CLA isomer. 
Recently, the name “rumenic acid” has been proposed as a common name for this naturally occurring CLA isomer. 
Ellen and Elgersma (2004) proposed to use “n-7 fatty acids” for both vaccenic and rumenic acid instead of CLA or trans fatty acids. 
In the biochemical nomenclature, the position of the terminal double bond can be denoted in the form (n-x), where n is the length of the fatty acid chain and x is the number of carbon atoms from the last double bond, assuming that all the other double bonds are methylene-interrupted. 
Therefore, the use of both n-x and omega-x terminologies are restricted to monoenoic and polyunsaturated fatty acids having methylene-interrupted ethylenic double bonds. Moreover, the n-7 fatty acid family consists of the metabolites formed from palmitoleic (16:1 n-7) acid. 
The arguments of the authors to exclude vaccenic and rumenic acid from the trans fatty acid and the CLA categories, respectively, are based on the nutritional values of these lipids. 
However, in the strictest sense, vaccenic and rumenic acids should be considered trans and conjugated fatty acids, respectively. 
Rumelenic Acid is well established that these two components have specific metabolic behaviors.
In particular, due to future mandatory labeling of trans fatty acids in food products, the assessment of cardiovascular heart disease risk of vaccenic acid compared with elaidic acid should be considered a priority for the dairy science community (Aro, 2004). 
In conclusion, the idea of Ellen and Elgersma (2004) to distinguish trans-11 18:1 and cis-9, trans-11 18:2 acids from the other trans and conjugated fatty acids formed by processing oils and fats is acceptable. 
However, for the reasons discussed above, the use of n-7 terminology is not suitable. In our opinion, it is much more appropriate to use their trivial names, vaccenic and rumenic acids.


Chemical & Physical Properties
Density    0.9±0.1 g/cm3
Boiling Point    381.6±11.0 °C at 760 mmHg
Molecular Formula    C18H32O2
Molecular Weight    280.445
Flash Point    278.5±14.4 °C
Exact Mass    280.240234
PSA    37.30000
LogP    7.18
Vapour Pressure    0.0±1.9 mmHg at 25°C
Index of Refraction    1.478
Storage condition    −20°C
 Safety Information
Hazard Codes    F: Flammable;T: Toxic;
Risk Phrases    11-39/23/24/25
Safety Phrases    24-36/37-45
RIDADR    UN 1230 3/PG 2

Conjugated linoleic acid (CLA), a naturally occurring anticarcinogen found in dairy products, is an intermediary product of ruminal biohydrogenation of polyunsaturated fatty acids. Few data exist on the CLA content of the human blood plasma. 
The determination of a "normal" content could help in estimating if a person consumes satisfactory amounts of CLA with the diet and thus takes advantage of Rumelenic Acid potential beneficial effects on health. 
The purpose of this study was to compare the plasma CLA content of individuals not consuming dairy products (group 1, n = 12), individuals consuming normal amounts of dairy products (group 2, n = 77) and individuals consuming CLA supplement (group 3, n = 12). 
The only CLA isomer that presented higher percentage than the detection limit (0.03% of total fatty acids) was rumenic acid (cis9, trans11-octadecadienoic acid). 
An interesting finding is that compared to the other two groups, group 3 members show the highest average plasma content in rumenic acid, i.e. 0.20% of total fatty acids. 
The present study could be characterized as the first step in the direction of establishing a normal CLA content of human plasma. 
Based on these results, it could be suggested that the lower limit of the plasma CLA content is approximately 0.1% of total fatty acids.

Conjugated linoleic acid (CLA) is a term that refers to a group of linoleic acid isomers with conjugated double bonds. 
In the past two decades there has been an increasing interest in the biological effects of CLA, since Grimm and Pariza reported that dienes in fried ground beef protect against chemically induced cancer. 
The double bonds of the various CLA isomers could be in positions 7, 9; 8, 10; 9, 11; 10,12; or 11, 13 with cis or trans configuration, but the most abundant isomer in nature is cis-9, trans-11. 
This isomer is called rumenic acid and is formed by the anaerobic bacteria Butyrivibrio fibrisolvens in the rumen.

The richest food sources of CLA are first the dairy products, especially cheese and then ruminant meat. 
CLA isomers can also be produced by heating linoleic acid in the presence of alkaline solutions. 
The isomerisation of linoleic acid to conjugated dienes was initially reported by von Mikusch.

Rumelenic Acid is known that rumenic acid is normally found in human plasma as part of triglycerides, phospholipids and cholesterol esters.
However, few data exist concerning the normal concentrations of CLA in human plasma. 
This kind of information could help to estimate if a person takes satisfactory amounts of CLA with the diet or if there is a need to increase them by supplementation, given its potential effects on health-related parameters.

Mougios et al  showed that diet supplementation with small doses of CLA in encapsulated form for 4–8 weeks, may increase the CLA content in human serum. There is no indication if this increase is within the normal levels of a person consuming dairy. 
Therefore, in the present study, an effort was made to set a "limit" between low and high plasma CLA content. 
In this direction the plasma fatty acid composition was determined in 101 volunteers divided into three groups: a group not consuming any dairy products, a group consuming normal amounts of dairy products and a group consuming CLA supplements for several months.

Synonyms    : 
Bovinic acid
Rumenic acid
2540-56-9
(9Z,11E)-octadeca-9,11-dienoic acid
UNII-46JZW3MR59
9Z,11E-octadecadienoic acid
(9Z,11E)-Octadecadienoic acid
9,11-Octadecadienoic acid, (9Z,11E)-
cis-9, trans-11-octadecadienoic acid
46JZW3MR59
9(Z),11(E)-octadecadienoic acid
9-cis,11-trans-octadecadienoic acid
cis-9,trans-11 conjugated linoleic acid
c9t11CLA
13-oxo-9(z),11(e)-octadecadienoic acid
9-cis,11-trans-Octadecadienoic acid solution
(9Z,11E)-Octadecadienoate
C18:2n-7,9
Conjugated linoleic acid
(9Z,11E)-octadeca-9,11-dienoate
cis-9, trans-11 CLA
cis-9,trans-11-Octadecadienoic acid
Conjugated linoleic acid, (9Z,11E)-
(9Z,11E)-9,11-octadecadienoic acid
cis-9, trans-11-conjugated linoleic acid
CLA1
cis-9,trans-11-CLA
9Z,11E-octadecadienoate
9Z, 11E-Linoleic acid
9-cis-11-trans-linoleic acid
9Z,11E-CLA
SCHEMBL1270204
C18:2, n-7,9 trans,cis
CHEMBL4303722
DTXSID1041003
CHEBI:32798
9,11-cis,trans-octadecanoic acid
cis-9, trans-11-octadecadienoate
HMS3649F03
ZINC8219019
(9Z,11E)-Conjugated linoleic acid
(Z,E)-octadeca-9,11-dienoic acid
1535AH
cis-9,trans-11 Octadecadienoic acid
Conjugated (9Z,11E)-Linoleic acid

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