ABSTRACT
I. INTRODUCTION Conjugated linoleic acids (CLAs) are a family of positional and geometric isomers of octadecadienoic acid (18:2). Double bonds in CLA are conjugated and not separated by a methylene group (—CH2-) as in linoleic acid (LA or 18:2n-6), an -6 essential fatty acid. The CLA isomers are found in many foods (1) but are predominant in products derived from ruminant sources (beef, lamb, and dairy) because of the process of bacterial biohydrogenation of polyunsaturated fatty acids (PUFAs) in the rumen (1-3).
