Fatty Liver Disease encompasses a range of conditions characterized by the buildup of excess fat in the liver cells.
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Omega-3 Fatty Acids are essential fats absorbed through food including fish (mackerel, salmon, seabass), vegetable oils (flax oil, soybean oil), nuts (walnuts) and seeds (flax, chia, hemp). There are three main Omega-3 Fatty Acids: ALA also known as Alpha-Linolenic Acid, EPA also known as Eicosapentaenoic Acid and DHA also known as Docosahexaenoic Acid. ALA is found naturally in plants, while EPA and DHA are found in fish. Omega-3 Fatty Acids maintain heart, vascular, lung, brain, immune and endocrine system health, while reducing inflammation.
Vitamin E encompasses a group of naturally-occurring fat-soluble compounds, including alpha-tocopherol used by the human body. It is a strong antioxidant, protecting cells from the damaging effects of free radicals. Vitamin E is found in plant-based foods including oils (wheat germ, sunflower, safflower, soybean), nuts & seeds (sunflower, almonds, peanuts), vegetables (beet greens, collards, spinach, pumpkin, asparagus) and fruit (mango, avocado).
Garlic also known as Allium Sativum is a species of the onion genius, Allium. Native to Asia and Iran, garlic is a perennial flowering plant sprouting from a multi-segmented bulb, closely related to the onion, leek, shallot and chive. Upon trauma, the bulb creates sulfur compounds used for medicinal qualities.
Resveratrol is a naturally occurring photochemical found in grapes, blueberries, cranberries, peanuts, pistachios and red wine. A powerful antioxidant with anti-inflammatory, anti-viral, and anti-cancer properties, Resveratrol is created by plants to fight microbial attackers, mechanical injury, and UV radiation. Studies have linked its anti-aging benefits to improved metabolism, cardioprotection, and cancer prevention.
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