The conjugated linoleic acids are a group of fatty acids with conjugated double bonds. These fatty acids occur naturally in edible fat, especially in beef and dairy products. Their presence in butter was first identified by Dr. Roland Booth in 1935. Dr. Booth also observed that the levels of these fatty acids in butter were much higher in the summer when the cows were eating grass rather than grain. As our diets change and we eat less meat and more low-fat and non-fat dairy products, our intake of CLA has decreased significantly. Two isomers of CLA are known to possess biological activity: cis-9, trans-11 and trans-10, cis 12. Each isomer has its own individual actions and there may also be synergistic effects from the two working together. Trans-10, cis 12 is the isomer that produces body composition changes by supporting the reduction of body fat.
Ingredients :Conjugated Linoleic Acid (from Safflower Oil), Active CLA C18:2 Conjugated, Oleic Acid, Other Fatty Acids, Other Ingredients: Softgel (gelatin, glycerin, and water).