Conjugated Linoleic Acids (CLA) - The Benefits they Have on Human Health and the Main Analytical Methodologies Applied to its Determination in Milk

Abstract

The term conjugated linoleic acid (CLA) refers to a group of fatty acids with 18 carbon atoms and two conjugated double bonds that is naturally present in animal products such as milk and meat. In the last years, this nutrient has received great attention from researchers because of the biological activities assigned to it, especially the properties of anticancer, antidiabetic and the capacity to reduce body fat. This review aims to evaluate the real influences that CLA exerts on human health; to describe some methods used for its determination in milk, addressing parameters necessary for analysis such as extraction of lipids, transesterification reactions and identification by gas chromatography; and discuss some results concerning the CLA content in milk samples.