fats that are liquid at room temperature, e.g., canola oil, olive oil, sunflower oil.
Cooking oil can be of plant, animal, or synthetic origin and is used in frying, baking, food preparation and flavoring, such as salad dressings and bread dips. Some vegetable oils (e.g., coconut and palm) can be solid at room temperature because of saturated fat

Polyunsaturated fatty acids with a double bond starting after the third carbon atom from the end of the carbon chain. Essential to normal growth and health - human body can’t make them from scratch but must get them from food. Foods high in Omega-3 include marine and plant oils, fish, nuts (especially walnuts), flax seeds, and leafy vegetables (such as Romaine lettuce, arugula, spinach).
There are three main omega-3s:
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that come mainly from fish, and Alpha-linolenic acid (ALA), found in vegetable oils and nuts, flax seeds and flaxseed oil, leafy vegetables, and some animal fat, especially in grass-fed animals. 

Also referred to as ω-6 fatty acids or n-6 fatty acids, Omega-6 fatty acids play a crucial role in brain function, and normal growth and development. These polyunsaturated fatty acids have their first double valence bond six carbons from the beginning of their carbon chains.  Metabolized to n-6 eicosanoids that bind to diverse receptors found in every tissue of the body. 
There are several different types of omega-6 fatty acids, some of them promote inflammation but others fight it. Most omega-6 fatty acids in the diet come from vegetable oils, such as linoleic acid (LA, different from alpha-linolenic acid (ALA), which is an omega-3 fatty acid(. Linoleic acid is converted to gamma-linolenic acid (GLA) in the body. It can then break down further to arachidonic acid (AA). GLA is found in several plant-based oils, including evening primrose oil (EPO), borage oil, and black currant seed oil. Omega-6 fatty acids are available in supplemental oils that contain linoleic acid (LA) and GLA, such as EPO (Oenothera biennis) and black currant (Ribes nigrum) oils. Spirulina (often called blue-green algae) also contains GLA.

Omega-7 fatty acids (ω-7 or n-7), are a class of unsaturated fatty acids in which the site of unsaturation is seven carbon atoms from the omega end of the carbon chain (the carboxylic acid (-COOH) end is considered the beginning of the chain). They represent a healthy form of trans-fat. 
The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid. Rich sources include dairy products (vaccenic acid), macadamia nut oil and sea buckthorn berries that are used to make both nutritional supplements and skin care products. Anotheruseful source is avocado. Less common omega-7 fatty acid - Paullinic acid - is found in guarana.  

Omega-7 can reduce risk of type II diabetes, prevent the buildup of atherosclerotic plaque, increase beneficial cholesterol and reduce inflammation. 

When omega-7 fatty acids accumulate in the oily sebum that lubricates the skin, they are broken down into the chemical 2-noneal, which causes the phenomenon known as "old people smell." Frequent washing and specially formulated cosmetics eliminate the smell.

unsaturated fatty acids in which the site of unsaturation is three, six, seven or nine carbon atoms from the methyl end of the carbon chain (omega or the n-end).
Unlike omega-3 fatty acids (ω−3) and omega-6 fatty acid (ω−6), omega-7 (ω−7) and omega−9 fatty acids (ω−9 fatty acids or n−9 fatty acids) are not classed as essential fatty acids (EFA). This is both because they can be created by the human body from unsaturated fat, and are therefore not essential in the diet, and because the lack of an omega−6 double bond keeps them from participating in the reactions that form the eicosanoids.
The three types of omega-3 fatty acids involved in human physiology are α-linolenic acid (ALA) (found in plant oils), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) (both commonly found in marine oils).
Most omega-6 fatty acids in the diet come from vegetable oils, such as Linoleic acid (LA, 18:2, n−6), the shortest-chained omega−6 fatty acid. Omega-6 fatty acids are precursors to endocannabinoids, lipoxins and specific eicosanoids.
The two most common omega-7 fatty acids in nature are palmitoleic acid and vaccenic acid.
Oleic acid (olive oil) and Erucic acid (rapesed, mustard seed) are most commercially important Omega-9 fatty acids 

Phthalates are esters of phthalic acid (produced by the catalytic oxidation of naphthalene) used in the coatings of pharmaceutical pills and nutritional supplements, food products, personal care products, electronics, detergents, and textiles. These chemicals make plastics more flexible and harder to break and are also often called plasticizers. They can be also found in soft toys, flooring, medical equipment, cosmetics and air fresheners A few phthalates have been found to interfere with normal sexual development in male rats at doses significantly higher than those typically experienced by humans, but these adverse effects have not been seen in monkeys and may not be relevant to human exposure. Several recent epidemiology studies have suggested an association between adverse effects in males and levels of the metabolites (break-down products) of a few phthalates in the urine. 
Di(2-ethylhexyl) phthalate (DEHP) is a high production volume chemical used in the manufacture of a wide variety of consumer food packaging, some children’s products, and some polyvinyl chloride (PVC) medical devices. In 2006, the NTP found that DEHP may pose a risk to human development, especially critically ill male infants. Phthalates may play a causal role in disrupting masculine neurological development when exposed prenatally.
Although several of the specific Tier 1 tests under EPA’s Endocrine Disruptor Screening Program may not have been conducted on the five identified phthalates, a considerable amount of information already exists on these substances from traditional toxicity tests. These traditional tests assess potential health effects resulting from all mechanisms, including endocrine (hormone) pathways.

heterocyclic aromatic organic compounds consisting of a pyrimidine ring fused to an imidazole ring. Examples are nucleotides Adenine and Guanine, Caffeine, Uric acid. Foods highest in purines are sardines, liver, dried Boletus mushrooms, beans and Cocoa. Gout, a painful form of arthritis, occurs uric acid, a product of metabolic breakdown of purines, is accumulated in high amounts crystallizing around a joint. Coffee has moderate levels of purines but it does not always increase uric acid levels and may even decrease them because of other compounds that could prevent the formation of uric acid stones (for example, phenols like chlorogenic acid)

a polyphenol compound (trihydroxy stilbene derivative C10H12O3) found in some plants, fruits, seeds, and grape-derived products (as red wine) and has been linked to a reduced risk of coronary disease and cancer.
Resveratrol is very similar to amino acid tyrosine. It could affect cells in several ways - changing expression of certain genes and activating enzymes. Resveratrol could also affect microbes in the gut, potentially preventing the atherosclerosis that leads to cardiovascular disease. In mice, Resveratol increased the ratio of Bacteroidetes to Firmicutes, a configuration generally associated with a leaner physique. Moreover, resveratrol appeared to promote the growth of Lactobacillus, Bifidobacterium and Akkermansia, all of which are bacteria associated with a healthy gut.

synthetic over-the-counter anti-fungal agent applied directly to the body (topical fungicide). It is believed to prevent ergosterol biosynthesis by inhibiting squalene epoxidase. Ergosterol biosynthesis inhibitors (EBI) are a diverse group of antifungal agents that includes azoles, morpholines, thiocarbamates (including Tolnaftate), and allylamines (including terbinafine), the last two inhibiting the first enzyme in the pathway.