What is conjugated linoleic acid (CLA)?
CLA is the most abundant polyunsaturated fatty acid in human tissues. Bio-CLA is a dietary supplement containing the two isomers of CLA which are known to be the most biologically active within the human body. CLA is an important component of cell membranes. CLA helps maintain normal immune function, being a precursor of the hormone-like prostanoids, which have an important role in the immune/inflammatory response. Most CLA in human tissues is of dietary origin, and is obtained mainly from meat and dairy products. CLA levels in food are reduced by modern farming methods and food processing; modern diets with a high fast food content tend to have high levels of potentially harmful saturated fats, and are frequently lacking in beneficial PUFAs. CLA should not be confused with GLA (gamma linolenic acid), another essential PUFA marketed by Pharma-Nord as Bio-Glandin. CLA sources We get CLA from beef and dairy products, but the natural CLA content in modern food has been reduced by as much
Conjugated linoleic acid (CLA) is a group of polyunsaturated fatty acids found in beef, lamb and dairy products. These fatty acids are produced in the rumens of ruminant animals, like cows. There is an anaerobic bacterium called Butyrivibrio fibrisolvens that lives in the cows rumen and it biohydrogenates linoleic and linoleic acid into what is referred to as CLA. Green forages contain high amounts of linoleic and linoleic acid for the cows rumen to convert to CLA. This means that a cow eating green grass will have more CLA present than a cow fed in confinement, 2-3 times more. CLA has been shown to combat arteriosclerosis (clogged arteries), reduce body fat, prevent or delay the onset of diabetes, and, most importantly, prevent and fight cancer. A human would need to consume about 5 grams of CLA daily to achieve a positive health effect. A 3.5 oz serving of grass-fed beef provides 25% of the daily CLA requirement for a positive health effect. The same size serving of conventional beef
