Potential Health Benefits of Conjugated Linoleic Acid: An Important Functional Dairy Ingredient

Main Article Content

Chaudhari Kalpeshkumar Virsangbhai
Ankit Goyal
Beenu Tanwar
Manvesh Kumar Sihag

Abstract

Conjugated linoleic acid (CLA) refers to a class of positional and geometrical isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) having conjugate double bond system. CLA are synthesized in rumen of the ruminants by biohydrogenation of dietary fatty acids; and thus, can be obtained from dairy products as well as from the meat of sheep, lamb and other ruminants. Among the several isomers, c9, t11-CLA isomer is the most biologically active form and accounts approximately 80% of total isomers. A number of clinical and epidemiological studies have demonstrated the role of CLA as anti-atherogenic, anti-inflammatory, anti-oxidative, anti-carcinogenic, etc. Several researchers have suggested the positive association of CLA in weight management, hypercholesterolemia, immunomodulatory functions, and improved bone metabolism.

Keywords:
Conjugated linoleic acid, biohydrogenation, anti-carcinogenic activity, anti-atherogenic, anti-obesity.

Article Details

How to Cite
Virsangbhai, C. K., Goyal, A., Tanwar, B., & Sihag, M. K. (2020). Potential Health Benefits of Conjugated Linoleic Acid: An Important Functional Dairy Ingredient. European Journal of Nutrition & Food Safety, 11(4), 200-213. https://doi.org/10.9734/ejnfs/2019/v11i430162
Section
Review Article

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