Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Two Ohio State University studies involving CLA fed to mice and
rats are reported to have brought about diverging results that
suggest opposing potential effects in humans. However, it is
generally accepted that humans react physiologically...
Supplementation with conjugated linoleic acid (CLA) could prevent
weight and fat gain at times of the year when people are most
susceptible, as well as during the natural ageing process, says a
new study supported by Cognis.
Milk from cows fed on soybeans and fish oils contained up to three
times more conjugated linoleic acids (CLA), says a US study,
suggesting new opportunities for functional dairy development.
