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Conjugated Linoleic Acid
Dateline: 12/27/99
By Alan Bruzel
While investigating possible cancer-causing compounds (mutagens) generated during the cooking of hamburger, Michael Pariza and colleagues obtained a surprising result: something in the grilled beef acted as an anti-mutagen. The possibility that this material could act as an anti-cancer agent led to the isolation of several related compounds from the fat and milk of ruminant animals.
These compounds are similar to linoleic acid in that they are also 18-carbon unsaturated fatty acids. However, linoleic acid has its double bonds separated by two single bonds; just one single bond separates the double bonds of the compounds isolated from grilled hamburger. In chemical parlance, molecules having double bonds alternating with single bonds are called conjugated molecules. Therefore, these linoleic acid isomers are described as conjugated linoleic acids (CLA). The two most commonly occurring CLAs are cis-9, trans-11-octadecadienoic acid and trans-10, cis-12-octadecadienoic acid.
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Linoleic acid (cis-9, cis-12-Octadecadienoic acid) |
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| cis-9, trans-11-Octadecadienoic acid |
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| trans-10, cis-12-Octadecadienoic acid |
Plants are a good source of linoleic acid – safflower oil, for example, contains 70 to 80 percent linoleic acid. Bacteria found in ruminant stomachs may convert the linoleic acid of fresh provender into CLAs.
There is a great deal of interest in the relationship between CLAs and human health. Results from animal studies show CLA ingestion inhibits tumor growth, prevents heart disease, and reduces body fat. If, indeed, CLAs are effective nutrients for humans, today's efforts to boost CLA levels in beef and dairy products will be most amply rewarded.
What the Web Has to Say about:
Conjugated Linoleic Acid
A Fat
That Reduces Cancer, Heart Disease, and Body Fat?
Report spotlighting Michael Pariza's CLA research. From University of Wisconsin
at Madison.
CLA Research
Home page of Michael Pariza, University of Wisconsin at Madison.
Conjugated Linoleic Acid
In addition to CLA's positive contributions, red meat contains many less
healthful substances. From Gabe Mirkin, The Mirkin Report.
Conjugated Linoleic Acid
Research abstracts from the Food Research Institute, University of Wisconsin at
Madison.
Conjugated Linoleic Acid: A Newly
Recognized Nutrient
Investigations into CLA's anti-cancer activity. Abstract of Chemistry &
Industry article by Michael W. Pariza.
Conjugated
Linoleic Acid Concentration as Affected by Lactic Cultures and Added Linoleic
Acid
Lactic acid bacteria convert linoleic acid to CLA. Abstract from the 1999
meeting of the Institute of Food Technologists.
Conjugated
Linoleic Acid Content of Milk and Cheese from Cows Fed Extruded Oilseeds
CLA secretion into milk increased with full fat extruded soybeans or full fat
extruded cottonseed. Abstract from the Journal of Dairy Science.
Conjugated
Linoleic Acid Content of Milk from Cows Fed Different Diets
Pasture-grazing cows increase CLA secretion into milk. From Agricultural
Research Service, United States Department of Agriculture.
Effect of Conjugated
Linoleic Acid on Adipose Tissue Cellularity in the Rat
CLA reduces size, not the amount, of fat cells in fat pads of rats. From Michael
J. Azain and Dorothy B. Hausman, University of Georgia.
Effect
of Feeding Canola Oil on Milk Constituents and Conjugated Linoleic Acid in Goats
Milk
Canola oil increases amount of CLA in goats milk. From Alberta Agriculture,
Food, and Rural Development.
Effects of
Conjugated Linoleic Acid on Body Fat and Energy Metabolism in the Mouse
Reduction of murine body fat by CLA. Abstract from the American Journal of
Physiology.
Effects of
Conjugated Linoleic Acid on Fatty Acid Synthase and Glycerol-3-Phosphate
Dehydrogenase in Adipose Tissue of Stress-Susceptible and Stress-Resistant Pigs
Results of feeding CLA to pigs susceptible to porcine stress syndrome. From Iowa
State University.
Fats and Fat Substitutes
An article from this Web site describing natural and synthetic fat molecules.
Functional
Foods: Their Role in Disease Prevention and Health Promotion
Article by Claire M. Hasler in Quackwatch surveys physiologically active
substances present in foods.
Selective
Increase in Conjugated Linoleic Acid in Milkfat by Crystallization
Crystallization of the CLA isomer thought to confer greatest anti-cancer effect.
Abstract from the 1999 meeting of the Institute of Food Technologists.
Transfer of
Dietary Conjugated Linoleic Acid to Egg Yolks of Chickens
Feeding CLA to chickens increases CLA concentration in their eggs. Abstract from
Poultry Science.
Why Grass
Makes for Better Milk
Enhancing CLA concentration in cow milk. From Janet Raloff, Science News
Online.
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