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The present review focuses on conjugated linoleic acid (CLA) and its properties as a functional component of foods of animal origin. CLA is a mixture of positional and geometric isomers of 18 : 2 fatty acids having conjugated double bonds. The CLA isomers occur naturally, mainly in fats of ruminant animals. CLA exhibits unique beneficial physiological properties, acting as a fat to lean repartitioning...
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