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CLA is a fatty acid found in beef and dairy fats. Scientific interest in CLA was stimulated in 1988 when a University of Wisconsin researcher discovered its antioxidant properties in a study of rats fed fried hamburger. CLA cannot be produced by the human body, but it can be obtained through foods such as whole milk, butter, beef, and lamb.
CLA may be one of the most potent antioxidant substances in our diet.
In a preliminary study, CLA has also been shown to reduce body fat in people who are overweight.
CLA may be beneficial in other aspects, including prevention of breast and colon cancer.

Additional potential benefits include a reduction in food-induced allergic reactions, as well as the overall enhancement of the immune system