Abstract
Omega-3 polyunsaturated fatty acids（ ω-3 PUFAs），particularly docosahexaenoic acid（DHA），play essential roles in brain and systemic health across all life stages. However, low endogenous conversion efficiency from α -linolenic acid and declining fish consumption have led to insufficient DHA intake. Furthermore, the high susceptibility of DHA to oxidation causes off-flavors, limiting its incorporation into general foods. This review summarizes efforts to overcome these challenges through the development of
PRORARE™, a highly oxidation-stable DHA oil, and Antioxidant functional oil series, materials that enhance the oxidative stability of various ω -3 PUFA-rich oils. PRORARE™ demonstrated markedly attenuated increases in peroxide value and the formation of odor compounds under heat stress, maintaining favorable sensory quality without a fishy odor. A 12-month randomized, double-blind, placebo-controlled trial using DHAenriched milk beverages（ 297 mg DHA + 137 mg eicosapentaenoic acid（ EPA）/200 mL） showed significantly elevated erythrocyte DHA/EPA ratios and improved recall scores in cognitive tests（ MMSE, HDS-R） compared with placebo. Sub-analysis indicated potential benefits for bone health through suppression of the bone resorption marker TRAP-5b. The antioxidant functional oil series effectively inhibited oxidation in DHA, perilla, and flaxseed oils, and increased induction time by the conductometric determination method dose-dependently. These technologies enable the incorporation of ω-3 PUFAs into diverse food matrices without compromising taste, supporting sustainable long-term intake. Furthermore, oxidation control may improve compliance even in supplement forms, contributing to better health outcomes.
