Answer:
B. Linoleic acid
Explanation:
Linoleic acid was discovered by chance in 1978 by Michael W. Pariza at the University of Wisconsin looking for mutagene formations in meat during cooking. It is called a conjugated linoleic acid (CLA) to a family of several isomers of linoleic acid (at least 13 are known), which are very common in vegetable oils (corn oil, soybean oil, sunflower oil, etc. ) and in animal fat.
The conjugated linoleic acid is formed by several types of fatty acids, all of them different in their chemical structure. CLAs are a “trans” fat that is not harmful to health, but instead is beneficial
Natural Sources of Conjugated Linoleic Acid
The main natural sources of conjugated linoleic acid in food are:
Beef
Butter
cheese
Lamb
Homogenized milk
Yogurt
