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 as a reaction to environmental and other pressures. Antioxidants are found naturally in many fruits, vegetables, and other plant-based foods.

Manufacturers add antioxidants to foods to help prevent spoilage and maintain freshness by stopping fats and oils from going rancid. They are commonly found in processed foods like baked goods, cereals, and snack foods, as well as in fats and oils.

The FDA considers many antioxidants safe when used as additives, with some listed as Generally Recognized As Safe (GRAS) and others approved as food additives. Regulatory bodies like the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated many antioxidants. While some studies suggest potential health benefits from antioxidants consumed in whole foods, evidence regarding the effects of antioxidant additives at typical intake levels is still being researched.