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CLA - Conjugated Linoleic Acid
Conjugated linoleic acid (CLA) to a family of many isomers of linoleic acid (at least 13 are reported), which are found primarily in the meat and dairy products of ruminants. As implied by the name, the double bonds of CLAs are conjugated.
Various antioxidant and anti-tumor properties have been attributed to CLA, and studies on mice and rats show promising results in reducing mammary, skin, and colon tumor growth.
A European team led by the Swiss scientist Lukas Rist has found that mothers consuming mostly organic milk and meat products have about 50 percent higher levels of rumenic acid in their breast milk.
Studies on CLA in humans show a tendency for reduced body fat[8] particularly abdominal fat, changes in serum total lipids and decreased whole body glucose uptake. The maximum reduction in body fat mass was achieved with a 3.4 g daily dose. CLA supplementation has, however, been shown to increase C-reactive protein levels, to possibly induce oxidative stress, to reduce insulin sensitivity and to increase lipid peroxidation. However, the significance of these findings is unknown, and other studies suggest that CLA
may protect cells from oxidative damage by increasing glutathione levels without inducing lipid peroxidation. It remains possible, however, that observations of increased markers of lipid oxidation may be related to potentially desirable lipolytic effects. Further studies are necessary to establish clinical significance.
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