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Conjugated Linoleic Acid in Dairy Products: A Review

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Author(s): L.S. Meraz-Torres | H. Hernandez-Sanchez

Journal: American Journal of Food Technology
ISSN 1557-4571

Volume: 7;
Issue: 4;
Start page: 176;
Date: 2012;
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Keywords: probiotics | antimicrobial activity | dairy products | Conjugated linoleic acid | lactic acid bacteria

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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