What is the role of antioxidants in food?

Antioxidants play a crucial role in the preservation and quality of food by protecting against oxidation. Oxidation can lead to the deterioration of food, resulting in rancidity, loss of nutrients, and changes in flavor, color, and texture. By neutralizing free radicals and reactive oxygen species, antioxidants help to maintain the stability and integrity of food products.

Moreover, many antioxidants, such as vitamins C and E, not only prevent oxidative damage in food but may also contribute to health benefits when consumed. These compounds have been associated with reduced risks of various diseases due to their protective effects on cells and tissues in the human body, illustrating their dual function in maintaining both food quality and potential health benefits.