Antioxidant

A substance that inhibits oxidative degradation. In food manufacturing, antioxidants serve two roles: as nutritional ingredients (Vitamin C, Vitamin E) and as food additives (INS 300 — ascorbic acid; INS 304 — ascorbyl palmitate; INS 306-309 — tocopherols). In biological systems, antioxidants neutralise free radicals, reducing oxidative damage to cells and tissues.