Conjugated Linoleic Acid in Dairy Products: A Review


	American Journal of Food Technology
	Year: 2012 \| Volume: 7 \| Issue: 4 \| Page No.: 176-179 DOI: 10.3923/ajft.2012.176.179

Conjugated Linoleic Acid in Dairy Products: A Review

L.S. Meraz-Torres and H. Hernandez-Sanchez

Abstract: Conjugated Linoleic Acid (CLA) is a group of octadecadienoic acids that are naturally present in foods derived from ruminant animals such as meat and dairy products. Many bacteria from cheese starters and some probiotics are able to produce CLA from the linoleic acid present in milk, increasing the content of this compound. Some in vitro and animal studies have suggested that CLA may have important health benefits for humans including cancer prevention, immune response modulation and weight loss. More research is necessary before a definitive recommendation can be issued.

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How to cite this article:

L.S. Meraz-Torres and H. Hernandez-Sanchez, 2012. Conjugated Linoleic Acid in Dairy Products: A Review. American Journal of Food Technology, 7: 176-179.

DOI: 10.3923/ajft.2012.176.179

URL: https://scialert.net/abstract/?doi=ajft.2012.176.179

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