INFORMATION ON CLA (60%)

Conjugated linoleic acids (CLA) are isomers (molecules with the same chemical formula but different chemical structures) of linoleic acid found in meat and dairy products.

CLAs are all polyunsaturated fatty acids and some may be trans fatty acids.

Research suggests that CLAs may influence fat oxidation and it has been shown to help improve body composition, with a reduction in body fat and possible increase in muscle mass.

CLA supplementation may reduce feelings of hunger and help to burn fat by supporting lipid metabolism (stimulate fat breakdown and inhibit fat production).

In addition to being used for muscle strength and exercise endurance, further studies have linked CLA benefits, to cancer, improved immune system function, decrease in cardiovascular disease, osteoporosis, type 2 diabetes and even allergies. CLA research is however, still in infant stage.

There is some evidence that in those suffering from high blood pressure, supplementing with CLA as well as taking an anti-hypertensive (Ramipril) seems to reduce blood pressure more than ramipril alone.

How it works:

CLA is able to oxidise fat because of its effect on a molecular signalling receptor family, named PPAR, which is related to fat burning and glucose/lipid metabolism.

By increasing basal metabolic rates, CLA helps to reduce body fat and assists the body to convert food more efficiently into energy.