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  • ALA - see Alpha-linolenic acid
  • Alpha-linolenic acid (ALA) is an omega-3 essential fatty acid and is an organic compound found in many common vegetable oils. Seed oils are the richest sources of ALA, notably those of rapeseed (canola), soybeans, walnuts, flaxseed (Linseed), perilla, chia and hemp.
  • Antioxidant - is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals, which start chain reactions that damage cells.
  • Astaxanthin - Research shows that due to astaxanthin's potent antioxidant activity, it may be beneficial in cardiovascular, immune, inflammatory and neurodegenerative diseases.
  • Carotenoid - In humans, carotenoids such as beta-carotene are a precursor to vitamin A, a pigment essential for good vision, and carotenoids can also act as antioxidants.
  • CLA - see Conjugated linoleic acid
  • Conjugated linoleic acid - a family of at least 13 isomers of linoleic acid found especially in the meat and dairy products derived from ruminants.
  • DHA - see Docosahexaenoic acid
  • Docosahexaenoic acid (DHA) is an omega-3 essential fatty acid. Fish oils are rich in DHA. Low levels of DHA result in reduction of brain serotonin levels and have been associated with ADHD, Alzheimer's disease, and depression, among other diseases, and there is mounting evidence that DHA supplementation may be effective in combating such diseases.
  • Enzyme - An important function of enzymes is in the digestive systems of animals. Enzymes such as amylases and proteases break down large molecules (starch or proteins, respectively) into smaller ones, so they can be absorbed by the intestines.
  • EPA - see Eicosapentaenoic acid
  • Eicosapentaenoic acid (EPA) is an omega-3 fatty acid. It is obtained in the human diet by eating oily fish or fish oil—cod liver, herring, mackerel, salmon, menhaden and sardine. It is also found in human breast milk.
  • Flavanols (with an "a"), are building blocks for proanthocyanidins, are not to be confused with flavonols (with an "o"), another class of flavonoids.
  • Flavonoids are also commonly referred to as bioflavonoids - the terms are largely equivalent and interchangeable, for most flavonoids are biological in origin. Flavonoids are most commonly known for their antioxidant activity.
  • Flavonols (with an "o") are a class of flavonoids.
  • Isomer - In chemistry, isomers are compounds with the same molecular formula but different structural formulae.
  • Linoleic acid (LA) is an unsaturated omega-6 fatty acid.
  • Lutein - A carotenoid found in green leafy vegetables such as spinach and kale, lutein is employed by organisms as an antioxidant and for blue light absorption.
  • Omega-3 fatty acids or n-3 fatty acids are a family of unsaturated fatty acids. Important essential n-3 fatty acids are: (ALA), (EPA), and (DHA).
  • Omega-6 fatty acids or n-6 fatty acids are a family of unsaturated fatty acids. Some medical research suggests that excessive levels of n-6 fatty acids, relative to n-3 fatty acids, may increase the probability of a number of diseases and depression. Modern Western diets typically have ratios of n-6 to n-3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower.
  • Omega-9 fatty acids or n-9 fatty acids are a family of unsaturated fatty acids. Unlike n-3 and n-6 fatty acids, n-9 fatty acids are not classed as essential fatty acids (EFA).
  • Phytase - is an enzyme that can break down the undigestible phytic acid (phytate) part found in grains and oil seeds and thus release digestible phosphorus, calcium and other nutrients.
  • Phytate - see Phytic acid and Phytase
  • Phytic acid (phytate when in salt form) is the principle storage form of phosphorus in many plant tissues, especially bran and seeds.
  • Proanthocyanidin (also known as procyanidin oligomeric proanthocyanidin (OPC), pycnogenol, leukocyanidin and leucoanthocyanin) is a class of flavanols.