in the Market
Antioxidants protect fats and fat-containing foods from rancidification, protect vegetables, fruits and products produced from these from browning, slow down the enzymatic oxidation of wine, beer and soft drinks.
Antioxidants slow down the oxidation by interreacting with atmospheric oxygen, thus interrupting the oxidation reaction or breaking down the existing peroxides. Meanwhile, they are consumed themselves.
Oxidation is a self-accelerating process, that's why the sooner an antioxidant is added to a product, the greater the effect that can be expected.
It is advisable to use several antioxidants together.