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Vitamin E is a fat soluble antioxidant vitamin that helps to neutralize potentially damaging free radicals in our body. It exists in eight different forms, d-alpha-tocopherol being the most active form and one of the most powerful biologically active antioxidants. Each form has a different level of potency (functional use) in the body. The tocopherol and tocotrienol subfamilies are each composed of alpha, beta, gamma and delta vitamins having unique biological effects, with generally declining activity; e.g. delta is far less active than the alpha form.



As a supplement, Vitamin E has a number of health benefits for the body. Vitamin E is particularly important for the protection of our cell membranes as well as keeping your skin, heart and circulation, nerves, muscles and red blood cells healthy. Antioxidants such as vitamin E protect your cells against the effects of dangerous free radicals, potentially damaging by-products of your body’s metabolism. Free radicals can cause cell damage that may lead to the development of cardiovascular disease and cancer.

Eicosapentaenoic acid (EPA or also icosapentaenoic acid) is an omega-3 fatty acid. In physiological literature, it is given the name 20:5(n-3). It also has the trivial name timnodonic acid. In chemical structure, EPA is a carboxylic acid with a 20-carbon chain and five cis double bonds; the first double bond is located at the third carbon from the omega end.



EPA and its metabolites act in the body largely by their interactions with the metabolites of arachidonic acid; see Essential fatty acid interactions for detail.

EPA is a polyunsaturated fatty acid that acts as a precursor for prostaglandin-3 (which inhibits platelet aggregation), thromboxane-3, and leukotriene-5 groups (all eicosanoids).



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.



However, fish do not naturally produce EPA, but obtain it from the algae they consume.[1] It is available to humans from some non-animal sources (eg, commercially, from spirulina and microalgae). Microalgae are being developed as a commercial source.[2] EPA is not usually found in higher plants, but it has been reported in trace amounts in purslane.[3] Microalgae, and supplements derived from it, are excellent alternative sources of EPA and other fatty acids, since fish often contain toxins due to pollution.[1]



The human body can (and in case of a purely vegetarian diet often must, unless the aforementioned algae or supplements derived from them are consumed) also convert a-linolenic acid (ALA) to EPA, but this is much less efficient than the resorption of EPA from food containing it, and ALA is itself an essential fatty acid, an appropriate supply of which must be ensured. Because EPA is also a precursor to docosahexaenoic acid (DHA), ensuring a sufficient level of EPA on a diet containing neither EPA nor DHA is harder both because of the extra metabolic work required to synthesize EPA and because of the use of EPA to metabolize DHA. Medical conditions like diabetes or certain allergies may significantly limit the human body's capacity for metabolization of EPA from ALA

EPA (eicosapentaenoic acid) EPA and DHA are Omega-3 fatty acids. These fatty acids have been linked to cardiovascular health and lower incidence of several types of cancer. EPA is found in mackerel, salmon, herring, sardines and albacore tuna.



Source: GNC.com

Docosahexaenoic acid (DHA), an omega-3 fatty acid, belongs to the class of nutrients called essential fatty acids.



DHA has been shown to reduce levels of blood triglycerides. High triglycerides are linked with heart disease in most, but not all, research. DHA alone appears to be just as effective as fish oils (which contain both DHA and eicosapentaenoic acid [EPA]) in beneficially lowering triglyceride levels in people at risk for heart disease.1 In part, this may be because some DHA is converted to EPA in the body.2 Unlike EPA, however, DHA may not reduce excessive blood clotting.3



DHA appears to be essential for normal visual and neurological (nervous system) development in infants.4 5 However, DHA supplementation did not affect the development of visual acuity in formula-fed infants in a double-blind trial.6 Nevertheless, other double-blind research links DHA supplementation in premature infants to better brain functioning.7 The effects of DHA on the nervous system may well extend beyond infancy. Young adults given 1.5-1.8 grams DHA per day showed less evidence of aggression in response to mental stress, compared with people in the control group in a double-blind trial.8



DHA supplementation in healthy young men has been shown to decrease the activity of immune cells, such as natural killer (NK) cells and the cells that regulate inflammation responses in the body.9 The anti-inflammatory effects of DHA may be useful in the management of autoimmune disorders; however, such benefits need to be balanced with the potential for increased risk of infections.



DHA deficiency plays an important role in a group of congenital diseases called peroxisomal disorders, which damage the protective covering (myelin) around nerves. Although rare, the worst of these disorders (i.e., Zellweger’s syndrome) is life-threatening within the first year of life. Daily oral supplementation of 100-600 mg of DHA has been shown to increase blood levels of DHA, to protect myelin, and to improve the signs and symptoms of these potentially devastating disorders.10



Where is it found?

Cold-water fish, such as mackerel, salmon, herring, sardines, black cod, anchovies, and albacore tuna, are rich sources of DHA and EPA. Similarly, cod liver oil contains large amounts of DHA and EPA. Certain microalgae contain DHA and are used as a vegetarian source of this nutrient in some supplements. Most fish oil supplements contain 12% DHA.



Source:http://www.a1nutritionproducts.com/health/Supp/DHA.htm

DHA (docosahexaenoic acid) This Omega-3 fatty acid is a major structural component of brain, nerve and retinal membranes. DHA is transformed to newborn babies through breast milk. This fatty acid plays a unique role in fetus development and is extremely important during the first few months of life.



Source: GNC.com

?-Linolenic acid (gamma-linolenic acid or GLA, sometimes called gamoleic acid) is a fatty acid found primarily in vegetable oils. It is sold as a dietary supplement for treating problems with inflammation and auto-immune diseases. The efficacy of such use is disputed



GLA is sometimes prescribed in the belief that it has anti-inflammatory properties lacking some of the common side effects of other anti-inflammatory drugs. Herbal medicine advocates recommend GLA for autoimmune disorders, arthritis, eczema and PMS with noticeable results not expected for months. Research is ongoing, investigating GLA as a potential anticancer agent.[5] GLA is unique among the omega-6 polyunsaturated fatty acids (linoleic acid, GLA and arachidonic acid) in its potential to suppress tumor growth and metastasis.[6]



GLA can also form a lithium salt, increasing its solubility in water. The resulting compound is Li-GLA, also called lithium gammalinolenate. Li-GLA is currently in phase II clinical trials to determine whether it is useful in the treatment of HIV infections, since it has the ability to destroy HIV-infected T cells in vitro. It has a number of side-effects, including a reduction in hemoglobin, hematuria, gastrointestinal disturbance, fatigue and headache

An omega-6 fatty acid commonly derived from Borage (Starflower) Oil, Evening Primrose Oil or Black Currant Oil.

Fish oil is oil derived from the tissues of oily fish. It is recommended[1] for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body. Fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with fish like herring and sardines, or, as is the case with fatty predatory fish, by eating prey fish that have accumulated omega-3 fatty acids from microalgae. Such fatty predatory fish like mackerel, lake trout, flounder, albacore tuna and salmon may be high in omega-3 fatty acids, but due to their position at the top of the food chain, these species can accumulate toxic substances (see biomagnification). For this reason, the FDA recommends limiting consumption of certain (predatory) fish species (e.g. albacore tuna, shark, and swordfish) due to high levels of toxic contaminants such as mercury, dioxin, PCBs and chlordane.[2] More than 50 percent of the world fish oil production is fed to farmed salmon.[3] There are DHA Omega-3 vegetarian products, made from algae, available if toxic contaminants are of concern.

Gelatin

Gelatin is derived from collagen, which is mainly involved with connective tissues and bones. It is known for its capability to gel and form semi-solids with its solution. The type of gelatin depends on the source of where it came from. Many of these sources include cattle bones, cattle hides, pork skins, and dried crushed bone. Cattle hides are the least used source for gelatin, while crushed bone is used mostly for photographic or pharmaceutical applications. Pork skin is the most commonly used raw source for edible gelatin in North America. The gelatin produced, Type A gelatin is extracted from the pork skin through a complex process involving acid treatment, washing, sterilization, and more. Because of the use of animal as a raw material source, gelatin should be restricted from diets concerning animal by-products.

"How We Make Gelatin." Gelatin Information, News, History and More. Gelatin Manufacturers Institute of America, 2001. Web. 17 May 2011.

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In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules..



In its common liquid form, glycerol is nonpoisonous, colorless, odorless and sweet tasting and has a high viscosity. Glycerine is an important component of fat and vegoil molecules and phospholipids

Serves as humectant, solvent and sweetener, may help preserve foods.

Solvent for flavors (such as vanilla) and food coloring.

Humectant and softening agent in candy, cakes and casings for meats and cheeses.

Manufacture of mono- and di-glycerides for use as emulsifiers.

Used in manufacture of polyglycerol esters going into shortenings and margarine.

Used as filler in low-fat food products (i.e., cookies).

Contains two important essential fatty-acids-Linoleic acid and Gamma-linolenic Acid. Fatty acids are components of the cellular membrane and are important for numerous functions including the immune system

Contains two important essential fatty-acids-Linoleic acid and Gamma-linolenic Acid. Fatty acids are components of the cellular membrane and are important for numerous functions including the immune system

Fish oil is oil derived from the tissues of oily fish. It is recommended[1] for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body. Fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with fish like herring and sardines, or, as is the case with fatty predatory fish, by eating prey fish that have accumulated omega-3 fatty acids from microalgae. Such fatty predatory fish like mackerel, lake trout, flounder, albacore tuna and salmon may be high in omega-3 fatty acids, but due to their position at the top of the food chain, these species can accumulate toxic substances (see biomagnification). For this reason, the FDA recommends limiting consumption of certain (predatory) fish species (e.g. albacore tuna, shark, and swordfish) due to high levels of toxic contaminants such as mercury, dioxin, PCBs and chlordane.[2] More than 50 percent of the world fish oil production is fed to farmed salmon.[3] There are DHA Omega-3 vegetarian products, made from algae, available if toxic contaminants are of concern.

An enteric coating agent is used to protect drugs from degradation by gastric acid or to present them from causing side effects in the stomach. HPMCP (hydroxypropyl methylcellulose phthalate), since its introduction into the market in 1971 as a cellulose derivative for enteric coating, has been demonstrated to be effective by many researchers and is widely used as an enteric coating agent by the pharmaceutical industry.

White in colour, Titanium dioxide is extracted from the naturally occurring mineral Ilmenite, (named after the Ilmen Mountains in Russia), an iron-black, heavy, metallic oxide mineral, composed of iron and titanium oxide.



Thought not to be easily absorbed, although detectable amounts can be found in the blood, brain and glands with the highest concentrations being in the lymph nodes and lungs, it is excreted from the body with urine.



Can be found in tablets and capsules, cottage and Mozzarella cheeses, horseradish cream and sauces, lemon curd, toothpaste, and white paint, also in sweets where it is often used to provide a barrier between different colours. Used to increase opacity in some sauces.



Banned in Germany.

No adverse effects are known.

Pollutes waterways.

A nutritionally Complex food, analysis of Flax Seed reveals the high concentration of alpha linoleic acid (ALA) – an omega-3 essential fatty acid – and fiber, lignan and other vitamins and minerals suggests that Flax Seed helps reduce cholesterol, fight cancer and control blood glucose levels.

The FDA states that Omega-3 fatty acids are beneficial in reducing coronary heart disease.



Omega-3s are like, well, antifreeze for our bodies. They keep our blood relatively thin and circulating well, especially in cold weather.

The triglyceride 1,2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetic acid.



It is an artificial chemical compound, commonly used as a food additive, for instance as a solvent in flavourings, and for its humectant function, with E number E1518 and Australian approval code A1518. Triacetin is also a component of casting liquor with TG and as an excipient in pharmaceutical products where it is used as a humectant, a plasticizer, and as a solvent.[2]



Triacetin can also be used as a fuel additive as an antiknock agent which can reduce engine knocking in gasoline, and to improve cold and viscosity properties of biodiesel.



In a 1994 report released by five top cigarette companies, triacetin was listed as one of the 599 cigarette additives. [1] The triacetin is applied to the filter as a plasticizer.[3]



Because it is in some sense the simplest possible fat after glyceryl triformate, it is being considered a possible source of food energy in artificial food regeneration systems on long space missions. It is believed to be safe to get over half of one's dietary energy from triacetin.[

An omega-6 fatty acid commonly derived from Borage (Starflower) Oil, Evening Primrose Oil or Black Currant Oil.



An enteric coating is a barrier applied to oral medication that controls the location in the digestive system where it is absorbed. Enteric refers to the small intestine, therefore enteric coatings prevent release of medication before it reaches the small intestine.



Most enteric coatings work by presenting a surface that is stable at the highly acidic pH found in the stomach, but breaks down rapidly at a less acidic (relatively more basic) pH. For example, they will not dissolve in the acidic juices of the stomach (pH ~3), but they will in the higher pH (above pH 5.5) environment present in the small intestine. Materials used for enteric coatings include fatty acids, waxes, and shellac as well as plastics.



Drugs such as aspirin, which have an irritant effect on the stomach, can be coated with a substance that will only dissolve in the small intestine. Similarly, certain groups of Azoles (Esomeprazole, omeprazole, pantoprazole and all grouped azoles) are acid-unstable. For such types of drugs, enteric coating added to the formulation tends to avoid the stomach's acidic exposure, delivering them instead to a basic pH environment (intestine's pH 5.5 and above) where they do not degrade, and give their desired action.



Recently, some companies have begun to utilize enteric coatings on fish oil (omega 3 fatty acids) supplements. The coating prevents the fish oil capsules from being digested in the stomach, which has been known to cause a fishy reflux.



Sometimes the abbreviation "EC" is added beside the name of the drug to indicate that it is enteric coated.