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.