Conjugated linoleic acid (CLA) is an omega-6 polyunsaturated essential fatty acid (EFA) which is formed from linoleic acid in bacterium via a specific isomerase (a type of enzyme).
This EFA is a mixture of positional and geometric isomers of linoleic acid. It is naturally occurring in meat and dairy products. In addition to reducing fat in the body, CLA has also been studied for its anticarcinogenic (anti-cancer) properties. Right now, CLA is of very high interest to scientists and nutritionists.