Antioxidants are molecules that inhibit the oxidation of other molecules. This is important because oxidation, the exposure to oxygen, creates a chemical reaction that can produce free radicals, leading to chain reactions that could damage cells.
The term is generally classified into two categories:
(added to prevent oxidation, also known as spoilage)
(found in foods and body tissue and are said to have beneficial health effects)
Food preservation: Antioxidants are added to many foods to guard against spoilage and food deterioration as well as unpleasant flavors or unappealing colors.
Why yes, yes there are.
Several common natural antioxidants include:
ascorbic acid, tocopherols, and rosemary extract.
Several industrial chemicals commonly found in food are propyl gallate, tertiary butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). Companies like Whole Foods and Panera Bread have banned BHT and BHA from products they sell or make. Many manufacturers are looking for clean label alternatives to traditional industrial chemical additives.
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