An Antioxidant

Antioxidants are compounds that inhibit oxidation. Oxidation can cause food to spoil, leading to rancidity and off-flavors. They are found naturally in many fruits, vegetables, and other plants, and can also be synthesized.

Manufacturers add antioxidants to foods to prevent spoilage and extend shelf life by protecting fats and fat-soluble vitamins from oxidation. They are commonly found in processed foods with fats, such as baked goods, snack foods, and processed meats.

Antioxidants are widely used in the food supply. The FDA considers many antioxidants to be Generally Recognized As Safe (GRAS) or approves them as food additives. Some antioxidants are also vitamins, like Vitamin E. International bodies like JECFA and EFSA have evaluated many antioxidants. Research is ongoing into the specific health effects of various antioxidants, with some studies suggesting benefits while others show no significant impact at typical dietary levels.