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(a) substances in food that prevent oxidative damage to cells, which is linked to degenerative diseases and ageing, by deactivating single oxygen molecules (also called free radicals) in the body. Found in a wide range of foods, especially grains, fruits and egetables;
(b) synthetic substances that reduce the rate at which fat or oil in food oxidises and becomes rancid, preserving the food and preventing stale flavours developing.