Conjugated Linoleic Acid Inhibits Cell Proliferation through a p53-Dependent Mechanism
Remember that CLA is formed in ruminent animals by the action of gut bacteria on certain fatty acids (NOT from the typical “corn-fed” diet of todays’ livestock). This would mean that, in the past, CLA levels were high in the milk and meat of livestock. However, with todays’ poor farming habits, CLA levels are virtually gone. CLA has an action similiar to the licorice noted above–affects PPAR-gamma receptor sites, and as such has a broad spectrum beneficial effect on health. We already know CLA lowers certain cancer rates–now researchers are starting to work towards the “how” portion of the puzzle.
nutrition.org — Abstracts: Kemp et al. 133 (11): 3670.