Conjugated Linoleic Acid (CLA): A Review
Dr. Robério Rodrigues Silva, Msc. Laoan Brito Oliveira Rodrigues, Msc. Mateus de Melo Lisboa, Msc. Maria Mágna Silva Pereira, Msc. Sinvaldo Oliveira de Souza

Abstract
The object of this review is to create an overview of Conjugated Linoleic Acid (CLA), from the presence of these molecules in products of animal origin to the benefits brought to the health of human beings who ingest these products. We will examine the literature to describe the CLA synthesis process in the rumen and in tissues and the method by which CLA becomes incorporated into consumer products of animal origin. We will also investigate the physiological functions and cellular metabolism of CLA, including the effect of CLA on oncogenesis, atherogenesis, lipid metabolism, bone growth and metabolism, immune response and diabetes and insulin resistance. We will also examine factors influencing CLA content in meat such as dietary factors, pastures and conserved forages, feed of plant oils and seeds and production of meat in pasture versus feedlots. We conclude that it is possible to increase the concentration of CLA in milk and in meat through the manipulation of diet and dietary factors in ruminants and non-ruminants.

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