Alpha-Linolenic Acid is a carboxylic acid found often in vegetable oils. People who have diets rich in Alpha-Linolenic Acid have shown a lower frequency of heart disease. However, if the diet is not abundant in this, it can be substituted with the use of a dietary supplement. Hardening of the arteries, heart attack and stroke are linked to a lack of Alpha-Linolenic Acid. However, excessive bleeding is also shown when there is too much of this compound. Dietary supplements are often used with those who are at higher risk of heart attack or stroke to help reduce or eliminate the potential for disease.

Docosahexaenoic Acid (DHA) is an omega-3 fatty acid, chemically it is a carboxylic acid with a 22-carbon chain and six cis double bonds. Its chemical formula is C22H32O2 and Mol. Mass is 328.488 g/mol. Fish oils are the primary source of DHA. Research is being done on its application in treatment of Alzheimer's disease. It is also used as a supplement by pregnant women because studies indicate that low levels of erythrocyte DHA are associated with poor retinal development, low visual acuity, and poor cognitive development. DHA is becoming popular as a supplement for infants because it promotes healthy brain development and makes infants gain weight faster.

Eicosapentaenoic Acid- EPA or Eicosapentaenoic acid is among the many omega3 fatty acids that are used by the body. It is present in fatty fish, and also in fish oil supplements, together with DHA (docosahexaenoic acid). This fatty acid is an element of a healthy diet, and reduces the hazards of heart diseases. Enhanced ingestion of Eicosapentaenoic acid has positive effects on high blood pressure, coronary heart diseases, and disorders related to inflammation, like rheumatoid arthritis. If you do not get enough Eicosapentaenoic acid in your diet, you need to take supplements. This fatty acid is extremely vital for proper development of children’s brains.

Linoleic Acid belongs to the group of essential fatty acids; it is an unsaturated omega 6 fatty acid. The Linoleic was derived from the word linon, which means “derived from oil”, “olive” or “relating to oleic acid”. Linoic acid affects the metabolism, aiding it to function efficiently. It helps the glucose to reach the muscles cells so the sugar will be prevented from turning into fat. Fats that enter the cell membranes of the muscles are converted into energy, thus, resulting in more energy and weight loss. Linoleic acid also helps in controlling the cholesterol level and preventing cardiovascular diseases. It also has anti-inflammatory and antioxidant properties.

Oleic Acid  is also known as the Omega 9 fatty acid. It is a monounsaturated fatty acid present in most natural fats. It is naturally found in avocado fruit, apricot seeds, almonds, olive oils and macadamia nuts. It can also be found in the cocoa butter used for making chocolates. Oleic acid is used to make synthetic cheeses and butters, ice creams, and sodas. It helps maintain cholesterol levels, thus, lowering the risks of heart attack, arteriosclerosis, and other such heart diseases. Oleic acid also aids in repairing cellular and tissue damages caused by free radical damages. It may also help in preventing cancer. It also has antioxidant properties that fights premature aging and maintains the skin’s moisture.

Vitamin A is the second Vitamin that was discovered, after Vitamin B. It can be found in several forms, whereby the primary source is the natural retinol derived from animal food sources. Chemically related compounds are called retinoids and are used primarily in medicine and as dietary supplements beta-carotenes. While carotene forms stemming from dietary sources are not toxic, intake of synthetic and natural retinoid forms should be strictly limited. Vitamin A is found naturally in beef, pork, chicken, turkey and fish livers; in the sweet potato, carrot, broccoli leaf, butter, spinach, pumpkin, eggs, papaya, mango, peas, winter squash, apricot, cantaloupe melon and leafy vegetables. Vitamin A is necessary for normal reproductive capabilities, membranes, tissues, skin, eyes, normal tooth and bone development and much more.

Vitamin E consists of eight related vitamins that are all fat soluble and have antioxidant properties. The alpha-, beta-, gamma- and delta-tocopherols with the corresponding tocotrienols all belong to the Vitamin E group, whereby the alpha-tocopherol has been found to be the most bioavailable form. Vitamin E is commonly found in food sources like eggs, milk, nuts, seeds, vegetable oil like olive oil, wholegrain foods, wheat germ, red palm oil, but also in asparagus and avocado fruits. While Vitamin E is a powerful antioxidant, several other properties have been noted as well, such as prevention of damage to neurons, cholesterol reduction and cancer prevention. Vitamin E has been also identified as a vital signaling molecule, whereby the primary necessity of Vitamin E to human survival is still not clear.

Xylitol is a 5-carbon sugar alcohol. It is a naturally occurring sweetener found in the fibers of many fruits and vegetables. These days it is mainly mass produced from hardwood or maize sources. It is primarily used as a substitute for sugar. One teaspoon (5 gm) of Xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories. It is generally accepted as safe for diabetics and individuals with hyperglycemia. Xylitol is also safe for pregnant and nursing women and studies show that regular use reduces the probability of transmitting the Streptococcus mutans bacteria (which is responsible for tooth decay) from mother to child during the first two years of life by as much as 80%.