| Message: | CLA is a fatty acid found in beef and milk fat. In 1988, when the University of Wisconsin researchers in the fried burgers in the rat study found its antioxidant properties, the CLA's scientific interest to be stimulated. CLA can not be produced by the human body, but can be through whole milk, butter, beef and lamb and other food to get. CLA may be one of the most effective antioxidants in our diet.
In the preliminary study, CLA has also been shown to reduce the body fat of overweight people. CLA may be beneficial in other areas, including prevention of breast and colon cancer. Other potential benefits include reduced food-induced allergic reactions, and overall enhancement of the immune system.
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Conjugated linoleic acid (CLA) is a family of at least 28 linoleic acid isomers, found primarily in ruminants of meat and dairy products. CLA can be cis or trans fats, and the double bonds of CLA are conjugated and separated by their single bonds.
The product should be stored in a gas-tight barrel under nitrogen to reduce oxidation. The product should not be stored in uncoated drums.
CLA is sold as a dietary supplement based on its assumed health benefit. However, there is no convincing evidence that taking CLA supplements is good for human health.
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