Asian Journal of Dairy and Food Research, volume 40 issue 4 (december 2021) : 351-357

Conjugated Linoleic Acid - The Natural Trans Fat: A Review

B. Indu, H.M. Jayaprakasha
1Department of Dairy Chemistry, College of Dairy Science and Technology, Kerala Veterinary and Animal Sciences University, Mannuthy-680 651, Kerala, India.
Cite article:- Indu B., Jayaprakasha H.M. (2021). Conjugated Linoleic Acid - The Natural Trans Fat: A Review. Asian Journal of Dairy and Food Research. 40(4): 351-357. doi: 10.18805/ajdfr.DR-1634.
Milk has been known as nature’s most complete food for millennia, playing currently an important role in the diet of over six billion people in the world (Górska et al., 2019). They are daily consumption foodstuffs, considered as important source of energy and of a variety of bioactive substances positively associated with human health, such as proteins and peptides, oligosaccharides, lipids, minerals and vitamins. Milk fat is the costliest component and is mainly composed of triacylglycerols (~98%). The high concentration of saturated fatty acids (mainly that of palmitic, myristic and lauric acids) in the milk’s lipid fraction has generated some concern, because of their negative effects on human health, especially in relation with the increased risk of cardiovascular diseases (Lordan et al., 2018). However, milk’s lipid fraction also contains mono and polyunsaturated fatty acids, such as oleic acid (C18:1 cis-9), linoleic acid and certain fatty acids with trans configuration that own immense health benefits. These trans fats are naturally present in milk. Fatty acids that contain conjugated trans double bonds are considered as a separate entity and can be called as Natural Trans Fat such as conjugated linoleic acid. The review aims on highlighting the isomers of CLA in milk, factors influencing CLA content, the health benefits, presence of CLA in dairy products and the aspects in designing CLA enriched milk fat concerning nutrition and health.

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