Send to

Choose Destination
Mini Rev Med Chem. 2014;14(9):734-46.

An overview of conjugated linoleic acid: microbial production and application.

Author information

Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran.


Conjugated linoleic acid (CLA) has attracted considerable attention in health due to its important physiological properties proved in several in vivo experiments. Many bacteria, especially some probiotics, are able to produce CLA from the linoleic acid (LA) present in milk. In this review, CLA production by microorganisms is described. Then factors on the influencing the microbial production and the initial CLA content in milk fat are introduced. After a glimpse on the content of CLA in dairy products and human body, health benefits of CLA including anti-cancer, anti-diabetic, antiathrosclerosis and anti-osteoporosis properties, as well as prevention of body fat increase and function as stimulator of the immunity system are explained.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Bentham Science Publishers Ltd.
Loading ...
Support Center