Antioxidants are gaining prominence in a multitude of products. While most consumers know antioxidants are “good for them,” which ingredients are beneficial and why remain a mystery.  New classification systems, further research into antioxidant  properties and the ability to make claims will help inform the public.

The nutritional lipids arena continues to be dominated by the omegas. Within the family, product developers are looking at the benefits provided by docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from marine sources and those of alpha-linolenic acid (ALA) from plant sources. While cost often governs why a specific ingredient is chosen for certain applications, nutritional attributes also play a role. The following summarizes recent related published research in scientific literature that supports benefits provided by each category of omega-3s, followed by new product activity and trends in the marketplace.