New Nutrients

Phytochemicals

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-         There are many types of phytochemicals

-         They are heat stable which means they won’t breakdown during cooking

1.     Antioxidants –

2.     Beta Carotene –

Trans Fats

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-         It is used:

-         It is linked to:

Omega 3

-         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’

Benefits:

          Pregnancy-

          Children-

Adults-