Fish oil is recommended for a healthy diet because it contains the omega-3 fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), precursors to eicosanoids that reduce inflammation throughout the body Fish do not actually produce omega-3 fatty acids, but instead accumulate them from either consuming microalgae that produce these fatty acids, as is the case with fish like herring and sardines, or, as is the case with fatty predatory fish, by eating prey fish that have accumulated omega-3 fatty acids from microalgae

Basil is a common seasoning that can be found in many kitchens all over the world This herb is often used to make pesto and to flavor soups, stews, and other foods

Barley is a cereal grain that is derived from the annual grass known as Hordeum vulgare This nutrient serves as a major animal feed crop, but also is used for malting and in health food

The barberry plant is a shrub that has gray, thorny branches This shrub can grow up to nine feet tall

Black cohosh is a tall perennial plant that is part of the buttercup family It can be found growing in eastern and central areas of the United States

Valerian is a plant native to Europe and Asia It grows to up to four feet high and has trumpet shaped flowers

Bitter melon grows in tropical areas, including parts of the Amazon, east Africa, Asia, and the Caribbean, and is cultivated throughout South America as a food and medicine It's a slender, climbing annual vine with long-stalked leaves and yellow, solitary male and female flowers borne in the leaf axils

Fenugreek is a native to India and southern Europe For centuries it has grown wild in India, the Mediterranean and North Africa where it is mostly cultivated

L-Cysteine is what is known as a non-essential amino acid, meaning that it can be biosynthesized by the body and hence not an essential part of your diet Due to its possessing a thiol side chain, it is termed a hydrophilic amino acid with an affinity for aqueous systems

L-carnitine is amino acid essential for the metabolism of fats into a form of energy necessary for extended aerobic activity Originally discovered in Russia, and Germany a year later, the structural formulation of carnitine, as it is correctly known, was determined in 1927, although it is physiological and biochemical activity was not understood until the 1960s