| abstract |
An extract from green plant materials includes controlled concentrations of nutritional components. In one embodiment, the nutritional components include at least one xanthophyll, at least one hydrocarbon carotene, and at least one fatty acid wherein the xanthophyll, hydrocarbon carotene, and fatty acid each have about equal weight percentages. In a one embodiment, the green plant is alfalfa, the xanthophyll is lutein, the hydrocarbon carotene is β-carotene, and the fatty acids include an omega-3 essential fatty acid, an omega-6 essential fatty acid, or a combination of the acids thereof. |