Antioxidant

Antioxidants are substances that help protect cells from damage caused by unstable molecules called free radicals. They work by slowing or preventing oxidation, a chemical reaction that can produce free radicals and harm cells. Antioxidants can be naturally found in many foods, like fruits and vegetables, or they can be made synthetically.

In food, antioxidants are added to prevent spoilage, maintain freshness, and extend shelf life. They stop fats and oils from becoming rancid, prevent color changes, and protect the flavor of foods. They are commonly found in products like baked goods, snack foods, oils, processed meats, and beverages.

Antioxidant is a broad term for many different substances, each with its own regulatory status. In the US, specific antioxidants are either approved as food additives by the FDA or are generally recognized as safe (GRAS). Regulatory bodies like JECFA and EFSA have evaluated many individual antioxidants and generally consider them safe at permitted levels of intake. While some synthetic antioxidants, like BHA and BHT, have been the subject of public discussion regarding their safety, scientific reviews by these bodies have generally concluded they are safe when used as allowed.