Antioxidant

Compounds that slow oxidation processes that degrade foods, fuels, rubber, plastic, and other materials.

Antioxidants like butylated hydroxyanisole are added to food to prevent fats from becoming rancid and to minimize decomposition of vitamins and essential fatty acids; they work by scavenging destructive free radicals from the food.


See also: Oxidation.

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Subjects: Chemistry