It may seem that omegas and antioxidants have always been top of mind for consumers and researchers. Since the 1990s, when scientists revealed the strong connection between low antioxidant intake and chronic conditions, consumer diets have shifted toward higher antioxidant and omega consumption. But despite heightened awareness, consumers remain generally unaware of the many food sources containing these valuable molecules.
Omegas, or fatty acids, are essential for a number of the body’s functions, but our bodies don’t produce them naturally, so we must consume them. These fatty acids not only aid our systems, they also protect us against heart disease and stroke. As awareness of these nutrients’ role in the fight against heart disease, cancer and other chronic conditions grows, more supplements and foods touted as being rich in antioxidants are appearing on store shelves.