The second dimension of Natural Antioxidants market taxonomy classifies products by chemical type, each with distinct functional attributes and market penetration. Phenolic compounds—including flavonoids, phenolic acids, and stilbenes—constitute the largest share, roughly 40 % of total volume, because of their broad efficacy in radical scavenging and regulatory acceptance in food systems. Carotenoids such as β‑carotene, lycopene, and astaxanthin account for about 25 % and are prized for their color‑imparting properties alongside antioxidant activity, driving demand in nutraceuticals and cosmetics. Vitamin‑derived antioxidants (e.g., ascorbic acid, tocopherols) represent roughly 20 % of the market; their well‑documented safety profile supports widespread use across food preservation, supplement formulations, and topical applications. Enzymatic antioxidants—including superoxide dismutase, catalase, and glutathione peroxidase—comprise the remaining 15 % and are primarily deployed in high‑value pharmaceutical and functional‑food products where bio‑availability and targeted oxidative control are critical. The relative weighting of these types mirrors formulation preferences and cost considerations, reinforcing the overall market size through diversified end‑use strategies.