Which One Is The Common Antioxidant Of Food Containing Oils And Fats? … Among the natural antioxidants, the most widely used in edible vegetable oils are the tocopherols. The antioxidant activity of these compounds is given by their ability to provide hydrogen of the phenolic group to oil free radicals, interrupting the chain of lipid
Which Antioxidants Are Added To Food To Prevent Rancidity And Spoilage? The most important artificial antioxidants belong to the group of gallates (E 310-E 312). Gallates are added mostly to vegetable oils and margarine to stop them from going rancid and preserve their taste. How do antioxidants prevent food spoilage? For example, in fats and
Why Synthetic Antioxidants Are Not Good For Health? High doses of synthetic antioxidants may cause DNA damage and induce premature senescence [36]. BHA and BHT have already been found to be responsible for adverse effects on the liver and for carcinogenesis in animal studies [19,33]. Why natural antioxidants are better than synthetic antioxidants? Due to