And Antioxidants

Antioxidants are substances that can prevent or slow damage to cells caused by free radicals. Free radicals are unstable molecules that the body produces normally as waste products of metabolism and from exposure to toxins. Antioxidants are found naturally in many foods, including fruits, vegetables, and whole grains. They can also be added to foods during processing.

Manufacturers add antioxidants to foods to prevent them from spoiling due to oxidation. This process can cause fats to go rancid, colors to fade, and flavors to change. Antioxidants help maintain the quality, freshness, and appeal of packaged foods like snacks, cereals, and baked goods.

Many antioxidants used in food are generally recognized as safe (GRAS) by the FDA. Some, like Vitamin C (ascorbic acid) and Vitamin E (tocopherols), are also essential nutrients. International bodies like JECFA and EFSA have evaluated many antioxidants. While generally considered safe at typical food levels, research is ongoing into the specific health effects of various antioxidant compounds and their interactions within the body.