Use of conjugated fatty acid glycerides, which are formed by converting
conjugated fatty acids having conjugated double bond(s) in the molecule
into glycerol esters, to more effectively exert the inherent
physiological effects of the conjugated fatty acids and control the
bitterness or astringency of the conjugated fatty acids, thereby making
the conjugated fatty acids suitable for oral intake. These conjugated
glycerides (for example, glycerides having conjugated linoleic acid in
the molecule) have effects of improving lipid metabolism, preventing
obesity, and preventing and treating hypertension.
