Antioxidant Agent
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What it is
Antioxidant agents are substances that prevent or slow the damage to foods caused by oxidation. Oxidation can lead to spoilage, off-flavors, and loss of nutrients. They are often naturally occurring compounds or synthesized versions of natural compounds.
Why it's used
Manufacturers add antioxidant agents to foods to extend shelf life and maintain product quality. They prevent fats and oils from becoming rancid, stop cut fruits and vegetables from browning, and preserve the color and flavor of processed foods. They are commonly found in processed meats, baked goods, oils, cereals, and canned or jarred fruits and vegetables.
Health notes
Many antioxidant agents are Generally Recognized As Safe (GRAS) by the FDA or approved food additives. When consumed at typical levels found in food, they are not associated with adverse health effects. International bodies like JECFA and EFSA have evaluated many antioxidant agents. Research is ongoing into the potential health benefits of antioxidants consumed from food sources, but current evidence does not suggest harm from their use as food additives at permitted levels.
Allergen info
Not a major allergen.