The importance of conjugated linoleic acid (CLA) in animal-derived products

Abstract

Conjugated Linoleic Acid (CLA) is a set of geometric isomers of linoleic acid with different bioactive properties, featuring two double links divided by a single link. Current analysis is a bibliographic review based on specialized literature selected at different databases to underscore CLA in animal-derived products and their advantages for human health. The natural compound may be found in animal- derived products, especially milk fat, beef and in food naturally enriched with the acid and its isomers. CLA has different bioactive properties and originates from incomplete bio-hydrogenation of linoleic and linolenic acid undertaken by rumen bacteria or by de-saturation of trans-11 in the mammary gland and in the small intestine. The biological benefits of CLA and its isomers cis-9 and trans-11, as a natural component of milk fat, have an anti-carcinogenic effect, including carcinomas in the epidermis, mammary and gastrointestinal tissue. Diets supplemented with fats, concentrate: roughage ratio and the effectiveness of the roughage fiber may increase milk production, decrease fat and change its profile in fatty acids. Research on CLA levels in animal-derived products and their beneficent effect on health and life quality have provided satisfactory results, albeit often controversial. Further studies are required to corroborate results and safety in the use of the compound so that its real efficacy may be thoroughly determined.