Conjugated Linoleic Acid Oils
Edible Oil and Fat Products: Specialty Oils and Oil Products
Rakesh Kapoor,
Martin Reaney,
Rakesh Kapoor
Bioriginal Food and Science Corp., Saskatoon, Saskatchewan, Canada
Search for more papers by this authorMartin Reaney
Bioriginal Food and Science Corp., Saskatoon, Saskatchewan, Canada
Search for more papers by this authorRakesh Kapoor,
Martin Reaney,
Rakesh Kapoor
Bioriginal Food and Science Corp., Saskatoon, Saskatchewan, Canada
Search for more papers by this authorMartin Reaney
Bioriginal Food and Science Corp., Saskatoon, Saskatchewan, Canada
Search for more papers by this authorFirst published: 17 February 2020
Dedicated to the memory of Dr Neil Westcott.
Abstract
Conjugated linoleic acid (CLA) is a name given to a mixture of geometric and positional isomers of linoleic acid having conjugated double bonds. Depending on the position and cis-trans-configuration of conjugated double bonds, 54 isomers are possible, of which 14 isomers have been identified in commercial products. CLA was first produced in 1935 via alkali treatment of polyunsaturated fatty acid-rich oils. The early research used CLA mainly as a marker for the study of fat metabolism because of its high UV absorbency compared with nonconjugated fat. From the 1980s, the research interest has increased in its biological properties, particularly its role in cancer, diabetes, and fat metabolism regulation. The present article discusses the metabolism, uses, method of production, and analysis of CLA.
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