Oxidation is the second most common cause of food loss after microorganisms. But, antioxidants are more than just an issue of shelf life. Lipid oxidation raises nutritional and health issues as well.
While oxidation causes rancidity, discoloration, off-flavors and changes in texture, it also leads to the formation of peroxides and free radicals.
It is widely accepted that free radicals are toxic for humans, implicated in such diseases as atherosclerosis, Alzheimer’s, cancer and more generally in the ageing process.
Free radicals also cause degradation of vitamins and pigments, making food less nutritious.
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Antioxidants