Tag: Rumenic acid

Originally discovered during research into cancer-preventing compounds found in grilled beef in the 1980s, CLA is most accurately known by its full scientific name: conjugated linoleic acid. This specific fatty acid has captured attention for its potential effects on health, but its nomenclature can be confusing, as it is not a single entity but a family of related compounds.

Conjugated linoleic acid (CLA) is not a single substance but a complex family of up to 28 different positional and geometric isomers of the omega-6 fatty acid, linoleic acid. The precise combination and ratio of these components, particularly the key isomers, is what dictates the physiological effects seen in both food and supplement forms.

Conjugated linoleic acid (CLA) exists as a group of up to 28 different isomers of linoleic acid, with the cis-9, trans-11 isomer being the most common and prominent example of a conjugated linoleic acid found in our diet. This naturally occurring fatty acid, also known as rumenic acid, is primarily derived from ruminant animals and plays a role in various bodily functions. This article explores the specifics of rumenic acid and other CLA isomers to provide a comprehensive overview.

Found naturally in meat and dairy products, conjugated linoleic acid (CLA) is a group of polyunsaturated omega-6 fatty acid isomers with several alternative names and acronyms. Understanding these different names is key to navigating the world of nutrition and supplements.

Natural conjugated linoleic acid (CLA) is a complex mixture of fatty acid isomers predominantly found in meat and dairy products from grass-fed ruminant animals. Unlike man-made supplements, this natural form is created through a complex biohydrogenation process involving bacteria in the animal's digestive system.