Added To Protect Flavor

Antioxidants are compounds that prevent or slow the spoilage of foods by inhibiting oxidation. Oxidation is a chemical reaction that can cause food to lose flavor, color, and nutrients. Antioxidants work by neutralizing free radicals, which are unstable molecules that can damage food.

Antioxidants are added to foods to protect flavor and maintain quality during storage. They are commonly found in fats, oils, and foods containing fats, such as salad dressings, processed meats, and baked goods, to prevent rancidity. They can also be used in fruits and vegetables to prevent browning.

Antioxidants are generally recognized as safe (GRAS) by the FDA when used as food additives. Some antioxidants, like Vitamin C (ascorbic acid) and Vitamin E (tocopherols), are also essential nutrients. International bodies like JECFA and EFSA have evaluated various antioxidants. While generally considered safe at typical dietary levels, research continues to explore the complex roles of antioxidants in human health.