Antioxidants

Antioxidants are compounds that prevent or slow down oxidation, a chemical reaction that can damage food and beverages by causing rancidity, color changes, and nutrient loss. They help extend shelf life and maintain quality.Below are the two types of antioxidants
Natural Antioxidants – Found in vitamins (C, E), polyphenols (in fruits, tea), and carotenoids (in carrots, tomatoes).
Synthetic Antioxidants – Such as BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and TBHQ, commonly used in processed foods.