What is an antioxidant?

Antioxidants are “substances which prolong the shelf life of food products by protecting them against deterioration due to oxidation, such as fat rancidity and color changes” (definition according to the European regulation EC/1333/2008).

Illustration containing a bubble in the center with the inscriptions: ROOH, 1O2, ROO°, RO° and 3O2. Around it are several bubbles with the inscriptions: oxidation of proteins, oxidation of polyphenols, oxidation of lipids, oxidation of vitamins and oxidation of lipids.
Antioxidants are capable of limiting oxidation reactions, a complex mechanism which involves a series of reactions, most of which are radical.
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