Alpha Linolenic Acid (ALA): ALA is an essential fatty acid found primarily in flax seed and flax oil and is also found in black currant oil. The positive effects of ALA have been documented in areas including: high blood cholesterol, high blood pressure, immune system function, male infertility and cancer. The body also converts a portion of ALA into two other fatty acids, EPA and DHA.

Antioxidants: Antioxidants act as stabilizers by preventing oxidation or "breakdown" of polyunsaturated fatty acids such as essential fatty acids in oils and in the body. Antioxidants are essential for health and include vitamins such as vitamin E, mixed tocopherols, vitamin C and beta carotene.

Arachidonic Acid (AA): AA is a fatty acid necessary for the infant brain development and small amounts are required for overall fetal development. However, it is not generally deemed a "good" fat, because, in excess, AA may have some harmful effects. AA is produced in the body from dietary Linoleic Acid. It is also found in meat, eggs, and some shellfish. The body uses AA to produce a class of eicosanoids that are strongly pro-inflammatory, constrict our blood vessels, and increase the possibility of blood clotting. These compounds are very useful when you accidentally cut your skin while peeling potatoes - without them you would bleed to death. But once you have an excessive amount of these eicosanoids, the results can be potentially harmful.

Eicosanoids: A family of powerful, hormone-like compounds produced in the body from essential fatty acids. These compounds include prostaglandins, leukotrienes, and thromboxanes, which are responsible for many of the beneficial effects of essential fatty acid oils.

Eicosapentaenoic Acid and Docosahexaenoic Acid (EPA and DHA): These two difficult-to-pronounce fatty acids are responsible for the beneficial effects of fish oils. EPA produces eicosanoids that have many beneficial effects in the body. Research demonstrates that fish oils containing EPA and DHA have therapeutic benefits in areas including: rheumatoid arthritis, high blood triglycerides, high blood pressure, cardiac arrhythmia (irregular heart beat), infant brain development, and cancer.

Fatty Acids: Fatty acids are the basic building blocks for all lipids. Fatty acids are the nutritional components found in dietary fats and oils, and are chemical "chains" consisting of carbon and hydrogen and ending with an acid group. Fatty acids vary in length and degree of saturation, and are generally up to 26 carbons long. The specific chemistry of the fatty acid, including the number of carbons and double bonds, will affect how it functions in the body, including its health benefits.

Gamma Linolenic Acid (GLA): A healthy body may derive some of the fatty acid GLA from dietary Linoleic Acid. The richest natural source of GLA is borage (also known as starflower) oil. GLA is also found in black currant and evening primrose oils. The body uses GLA to produce eicosanoids that are highly anti-inflammatory, dilate blood vessels, and reduce blood clotting. GLA is popularly used by women suffering from PMS. However, GLA has been clinically indicated to have therapeutic benefits in many other health conditions including: rheumatoid arthritis, cardiovascular disease, diabetic neuropathy, cancer, and skin diseases such as eczema and psoriasis. The body definitely needs GLA and most North Americans are likely not getting enough of it.

Linoleic Acid (LA): LA is found in processed foods, margarine, and vegetable oils. LA helps improve skin conditions. It may also be partially converted to GLA in the body. The typical North American diet includes an excess of LA, so we do not need to worry about supplementation with this fatty acid.

Nutraceuticals: This word is derived from two familiar terms: nutrition and pharmaceuticals. The result is a word that refers to dietary supplements and/or nutritional ingredients that promote optimal health. The word has come into common use in the last 10 years, as the interest in nutritional supplements has surged.

Organic: Plants grown and/or processed without the aid of non-naturally occurring chemicals including fertilizers, pesticides, and herbicides.

Saturated Fats: Saturated fatty acids result when all carbons in the chemical chain are "saturated" with hydrogen. This means that the fat molecule does not contain any double bonds. Saturated fats are dense, solid fats that do not melt at room temperature - for example the white fat in beef and lamb. These are the so-called "bad" fats that are known to contribute to cardiovascular disease when consumed in excess.

Soft Gel Capsule: Gel capsules are a modern invention that allow oil to be "encapsulated" in a soft shell that is easy to swallow and digest. The capsule also protects the oil from oxygen - encapsulated oils can maintain their quality for several years if stored properly. All essential fatty acid oils are available in capsule form, making them easy to consume on a daily basis.

Triglycerides: Both saturated and unsaturated fats are usually consumed in the form of trigycerides, which consist of three fatty acids bound to a glycerol backbone. The attached fatty acids can be either the same or different. The presence of saturated fatty acids will result in a saturated fat; similarly, the presence of one or more unsaturated fatty acids will result in an unsaturated fat. In the human diet, triglycerides are by far the most abundant form of dietary lipids, constituting approximately 95% of total fat consumed. The remaining 5% is in the form of phospholipids, free fatty acids (fatty acids not bound to a glycerol backbone), cholesterol, and plant sterols. In addition, triglycerides are the predominant storage form of fat in the body.

Unsaturated Fats: Unsaturated fatty acids result when not all carbons in the chemical chain are saturated with hydrogen. This means that the fat molecule contains one or more double bond. The double bonds create "kinks" in the molecule, producing a fat that is fluid at room temperature. Unsaturated fats are known as "good" fats because they help cellular function and promote heart health.

There are two types of unsaturated fatty acids:

1. Monounsaturates - fatty acids that contain one double bond. These fats are fluid at room temperature. For example, oleic acid, which is found in olive and sesame oils.
2. Polyunsaturates - fatty acids that contain more than one double bond. These are the most fluid fats of all and include fats such as corn, soybean, and sunflower oils. Essential Fatty Acid oils also fall into this category.