To help improve the public's understanding of emerging research on functional foods, the International Food Information Council (IFIC) Foundation released the first in a series of referenced materials on various food components and their potential health benefits. The document is entitled "Functional Foods Fact Sheet: Antioxidants."

The fact sheet contains information on the health effects, research, references and dietary sources of antioxidants, as well as a "bottom line" section that summarizes the research and current recommendations. Links to several informational Web sites are also included. Each fact sheet in the series will follow a similar format and will cover such components as plant stanols and sterols, soy protein, omega-3 fatty acids and pre- and probiotics.

"Because the antioxidants fact sheet is referenced to include significant research, it serves as a valuable resource on the sometimes overwhelming body of science related to antioxidants," says Sylvia Rowe, IFIC president and CEO.

For more information, visit A free, single copy of the fact sheet can be obtained by sending a self-addressed, stamped envelope to Antioxidants, P.O. Box 65708, Washington, D.C. 20035.