Oxidation

Oxidation is a chemical process that involves the loss of electrons. In food, it's a natural reaction that can occur when food is exposed to air, light, or heat. This process can lead to changes in flavor, color, and nutritional value.

Manufacturers often add antioxidants to prevent or slow down oxidation in foods. This helps to preserve the food's quality, extending its shelf life and maintaining its desirable taste and appearance. Antioxidants are commonly found in fatty foods like oils, nuts, and processed meats, as well as in fruits and vegetables.

Antioxidants are naturally present in many foods and are also added to some processed foods. The FDA considers many antioxidant substances to be Generally Recognized As Safe (GRAS) or approves them as food additives. Some antioxidants, like Vitamin E and Vitamin C, are essential nutrients. International bodies like JECFA and EFSA have evaluated various antioxidants. While generally considered beneficial for preventing spoilage, research is ongoing regarding the specific health effects of high intakes of certain added antioxidants.