The three basic food groups: proteins, carbohydrates, and fats that make up the largest part of the nutrition we take in.
The blueprint material of genetic information; contains all the information that controls the function of every living thing in the cell.
Nonessential amino acid
Amino acids that can be synthetized by the body and do not have to be obtained from the diet.
Combinations of two incomplete foods; complementary proteins eaten together provide all the essential amino acids and make a complete protein.
The substance that provides energy to the cells and converts oxygen to carbon dioxide, a waste product we breathe out.
Macronutrients used to produce energy in the body; the materials in the sebaceous glands that lubricate the skin.
Omega 6, an essential fatty acid used to make important hormones and the lipid barrier of the skin.
Omega 3 fatty acids
alpha linolenic acid; a type of "good" polyunsaturated fat that may decrease cardiovascular diseases. It is also an anti inflammatory and beneficial for the skin.
Biological catalysts made of protein and vitamins, break down complexes food molecules into smaller molecules to utilize the energy extracted from food.
Vitamins and substances that have no calories or nutritional value, yet are essential for body functions.
Vitamin A (retinol)
An antioxidant that aids in the functioning and repair of the skin and skin cells.
Fat soluble vitamin sometimes called the sunshine vitamin because the skin synthesizes vitamin D from cholesterol when exposed to sunlight. Essential for growth and development.
Vitamin E (tocopherol)
Primarily antioxidant; helps protect the skin from the harmful effects of the sun's rays.
These water-soluble vitamins interact with other water soluble vitamins and act as coenzymes (catalysts) by facilitating enzymatic reactions. B vitamins include niacin, riboflavin, thiamine, pyridoxine, folacine, biotin, cobalamine, and pantothenic acid.
Vitamin C (asorbic) Acid
An antioxidant that helps protect the body from many forms of oxidation and from problems involving free radicals.
Fat soluble vitamins
A, D, E, and K are generally present in fats within foods, the body stores them in the liver and in adipose (fat) tissue.