Correcting w6/w3 Ratio through Combating Oxidation is the Key to Success for Better Health.

Oils rich in polyunsaturated fatty acids (PUFAs) have been acknowledged to have great health benefits. For the last three decades, human nutrition research has been heavily focused on establishing the beneficial aspects of PUFA oils on human physiological functions and huge volumes have been written. The essential PUFAs of the n-3 and n-6 families are the precursors of prostanoids and eicosanoids of a variety of structures and functions.


Shukla, V.K.S.: “Chocolate – The Chemistry of Pleasure”. INFORM, Vol. 8, no. 2 (February 1997).

Cocoa butter’s value lies in its unique flavor and physical characteristics. This article discusses how fats and oils researchers for years have pursued the ‘chemistry of pleasure’-seeking to mimic cocoa butter’s characteristics using less expensive or more readily available raw materials.

Chocolate not only has nutritional value but also is an emotional confection-it can be used to comfort, apologize, celebrate, and also be used as token of gratitude. Chocolate is derived from the cocoa bean, which in tum comes from the cacao (ka-ka-o) tree, Theobroma cacao. Theobroma means “food of the gods” and “cacao” is as rich in history as it is in flavor.