- There are many types of phytochemicals
- They are heat stable which means they won’t breakdown during cooking
1. Antioxidants –
2. Beta Carotene –
- It is used:
- It is linked to:
- Fatty acids produce molecules with various functions. à 2 that are common are DHA and EPA.
Sources: salmon, herring, sardines, halibut...oily fish, other marine life...algae, seafood, flax seed, pumpkin seeds, fish oil capsules, ‘soya and canola oils’