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Conjugated linoleic acid (CLA) as a functional ingredient

Conjugated linoleic acid (CLA) as a functional ingredient

Functional dairy products: 263-298

This chapter presents the progress made in conjugated linoleic acid (CLA) research, especially in the field of analysis, synthesis, and biological effects on animals and humans. The influence of processing on the CLA content of dairy products and the functional benefits of CLA in anticarcinogenesis, lipid and protein metabolism, atherosclerosis, immune function, and diabetes are discussed.

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