Antioxidant
Any of various compounds added to certain foods, natural and
synthetic rubbers, gasolines, and other products to retard autoxidation
(combination with oxygen in the air at room temperature) and its effects.
Aromatic compounds such as aromatic amines, phenols, and
aminophenols delay loss of elasticity in rubber and gummy deposits in gasoline.
Preservatives such as tocopherol (vitamin E), propyl gallate, butylated
hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) prevent rancidity in
fats, oils, and fatty foods. In the body, antioxidants such as vitamins C and E
and selenium may reduce oxidation caused by free radicals.
Source:Britannica
encyclopedia
