What is the primary function of antioxidants in food?

The primary function of antioxidants in food is to protect cells from damage caused by free radicals. Free radicals are unstable molecules that can cause oxidative stress, leading to cellular damage, aging, and various diseases. Antioxidants stabilize these free radicals by donating electrons, thereby neutralizing their harmful effects. This protective mechanism is crucial for maintaining overall health and reducing the risk of chronic conditions such as heart disease, cancer, and neurodegenerative disorders.

In the context of food, antioxidants can be naturally occurring compounds, such as vitamins C and E, flavonoids, and polyphenols, which not only offer health benefits when consumed but also help preserve the quality and shelf-life of food products by preventing oxidative spoilage.