With Antioxidants

Antioxidants are compounds that inhibit oxidation. Oxidation can cause food to spoil, leading to changes in color, flavor, and texture. Antioxidants are often added to foods to extend shelf life.

Manufacturers add antioxidants to foods to prevent spoilage caused by oxidation. This helps maintain the food's quality and freshness over time. They are commonly found in products with fats and oils, such as snacks, processed meats, and baked goods.

Antioxidants are naturally present in many foods and are also added to some processed foods. The U.S. Food and Drug Administration (FDA) generally recognizes many common antioxidants as safe (GRAS) when used as intended. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated various antioxidants. While antioxidants are important for health, excessive intake from supplements has been studied, but typical dietary intake from food is not a concern.