An overview on conjugated linolic acid (CLA): A dairy product derivative

Abstract

Conjugated linoleic acid (CLA) is an octadecadienoic fatty acid with conjugated double bonds, potent
component in dairy product such as milk, meat and cheese etc. The increased functional dairy products would
explain the possible use of CLA in daily life. Research has been enhanced after the novel findings towards its
anticarcinogenic property and vast application in health. CLA formed as an intermediate in the
biohydrogenation pathway of linoleic acid and acetate can also act as a substrate for CLA synthesis in a critical
condition. Rumen microbes especially ciliated protozoa take an active part in synthesis. The concentration of
CLA depends on the diet of the ruminants. The main theme of this review is to summarize the current
knowledge of CLA, formation of CLA in ruminants, diet influence on CLA formation and the aspects concerning
health.