Antioxidant

Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces during metabolism and in response to environmental exposures. They are found naturally in many fruits, vegetables, and other plant-based foods. In food manufacturing, they can be added directly or derived from ingredients.

Antioxidants are added to foods to prevent oxidation, which can cause fats and oils to go rancid, leading to off-flavours and odours, and to preserve the colour and nutritional value of foods. They are commonly found in fatty foods like crisps, baked goods, and processed meats, as well as in beverages and dried fruits.

Antioxidants are authorised food additives in the UK and are listed on the Register of Food Additive Authorisations. Regulatory bodies like EFSA have evaluated various antioxidants. While antioxidants are essential for health and found in a balanced diet, the health effects of consuming specific antioxidant additives at typical intake levels are generally considered safe. Research into the precise role and benefits of dietary antioxidants is ongoing, with some studies suggesting potential benefits for chronic disease prevention, while others indicate that high-dose supplements may not be beneficial or could even be harmful.