One of the most promising lines in the field of functional health benefits for consumer foods is the presence of CLA (conjugated linoleic acid isomers).
But what are CLA’s?
Conjugated linoleic acid
Conjugated linoleic acid (CLA) refers to a family of several isomers of linoleic acid (there are at least thirteen), which are very common in vegetable oils (corn oil, soybean oil, sunflower oil, etc.) and animal fat.
CLA’s consist of several types of fatty acids that all differ in their chemical structure. The CLA is a "trans" fat that is not harmful to health but instead is beneficial.
The most important CLA of all, in regards to the physiological role it can play in our body, is Rumen acid.
Conjugated linoleic acid is produced by the gastrointestinal flora of ruminants, in particular by Butyrivibrio fibrisolvens, from linoleic acid. It can be found in humans and other mammals, but in very small quantities, through the desaturation enzyme in the liver of vaccenic acid (trans-octadecenoic 1.11) which is, in turn, produced from linoleic acid.
Properties of Conjugated Linoleic Acid
CLA's have numerous beneficial health effects and are attributed to have anti-carcinogenic, anti-atherosclerotic and anti-bacterial properties, as well as favorable effects on the immune system and lipid metabolism.
Moreover, CLA's have been attributed to have several antioxidant and antitumor properties, with excellent results in the experimental prevention of mammary, skin and colon tumors.
They are a powerful antioxidant that also can reduce body fat deposition and combat atherosclerosis and type 2 diabetes. Reduce high intensity lipoprotein (LDL or "bad" cholesterol) and triglycerides.
Natural sources of Conjugated Linoleic Acid
The main natural sources of conjugated linoleic acid in foods are:
- Beef
- Butter
- Cheese
- Lamb
- Homogenized Milk
- Yogurt
Suppliers of Conjugated Linoleic Acid
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We are pleased to present Sintetic Mexicana S.A. de C.V., a supplier of conjugated linoleic acid:
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