Antioxidants are substances added to food containing fats and oils to prevent or slow down oxidation. They work by scavenging free radicals, which are reactive molecules that initiate oxidation reactions, thereby preserving the freshness and quality of the food.
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Antioxidants help prevent oxidation of fats and oils in food by neutralizing free radicals and inhibiting the chain reactions involved in lipid oxidation. Free radicals, generated during the oxidation process, can initiate further reactions leading to rancidity and degradation of fats. Antioxidants, such as vitamin E, vitamin C, and certain synthetic compounds like BHA and BHT, donate electrons to stabilize and neutralize free radicals, interrupting the oxidation chain. By breaking the chain reaction, antioxidants help extend the shelf life of fats and oils, preserving the flavor, color, and nutritional quality of food products and reducing the risk of off-flavors and odors associated with lipid oxidation.