Linoleic Acid, Also Known as CLA

Conjugated linoleic acid (CLA) is the English name for the complete group of positional and geometric isomers of linoleic acid (around 56 compounds). Each of these compounds is characterized by the presence of a so-called "conjugated binary bonding system" in the molecule. They are produced in the digestive tract of ruminants as a byproduct of the biohydrogenation process, where some of them are absorbed and then transported to the mammary glands. In humans, CLA must be supplied to the body from the outside, e.g. through food, which in combination with the relatively low consumption of dairy products in our population allows the use of specialized preparations containing selected isomers of the compound.

It is worth noting that conjugated linoleic acid (CLA) may have potential anti-cancer properties. Epidemiological data suggest that countries with high consumption of dairy products have a lower risk of cancer. However, it is not known to what extent CLA contributes to this effect. Nevertheless, the anticarcinogenic properties of CLA have been studied for decades, particularly in in vitro studies. CLA can affect the permeability of cell membranes, leading to increased resistance to harmful factors. CLA may also have an impact on the state of the cardiovascular system, although the results of studies vary depending on the isomer used. Currently, CLA is considered a heterogeneous group of compounds with different effects on cholesterol levels. CLA may also contribute to the prevention of osteoporosis, particularly in combination with additional calcium intake. It is important to note that the potential of CLA in this context is not yet fully understood, although its use for improving bone health is increasingly being considered.

Conjugated fatty acids of linoleic acid are primarily recognized as components of dietary supplements intended for individuals battling excess body fat and attempting to effectively lose excess weight. The efficacy of conjugated fatty acids of linoleic acid in the weight reduction process is defined by at least several mechanisms worth noting: - inhibition of the enzyme known as lipoprotein lipase, aimed at reducing the accumulation of fat tissue; - prevention of differentiation and proliferation of preadipocytes; - increase in the body's energy expenditure through induction of thermogenic uncoupling protein (UCP1); - stimulation of the lipolysis process and subsequent β-oxidation of fatty acids in the mitochondria of muscle cells. The exact mechanism of conjugated fatty acids of linoleic acid's action on overweight and obesity is not yet fully understood, but it can be assumed that its effectiveness directly depends on the dosage, duration of supplementation, and ratio of isomers contained in supplements. Therefore, it is worth taking a rational approach and considering the use of products that are natural sources of conjugated fatty acids of linoleic acid in the daily diet.

Initially, we pointed out that conjugated linoleic acid (CLA) must be delivered to the human body from the outside, which means paying attention to its exogenous sources. The first step would be to ask where to look for CLA. The desired quantities of CLA are present in high-fat dairy products (e.g. ice cream, buttermilk, butter, quark), the majority of which are in the aforementioned mature cheeses. It is worth emphasizing that, in this regard, milk from cows grazing in mountainous areas in summer and spring is the most beneficial. Sources of conjugated linoleic acid may also be lamb, mutton, and beef. It is also worth mentioning that CLA is present in dietary supplements that are widely available, either alone or in combination with additives intended to optimize its effects. The most commonly found combinations on the market are CLA with green tea extract and L-carnitine.