DHA in the body is derived from two sources: limited quantities of DHA in the body may originate from in vivo conversion of alpha-linoleic acid, which is the dietary precursor essential omega-3 fatty acid, whereas intake with the diet plays the major role. Fatty fish, such as herring, mackerel, tuna or wild salmon, is the most substantial source of DHA. However, it is well-known that dietary DHA intake with a typical Western diet is well below recommended values. It is also clear that vegetarians and anybody who doesn’t like fish and seafood get hardly any DHA with their diet. Therefore, the consumption of dietary supplements and functional food enriched with DHA constitutes an attractive option in order to achieve the recommended intake.