Antioxidants are substances that block the adverse effects of CO2. They are a class of substances that can assist in capturing and neutralizing oxygen radicals, thereby removing the harmful effects of oxygen radicals on the body. So, what are the common antioxidants in food?

1. Oxygen radical scavengers: such as phenolic antioxidants, vitamin E, and carotenoids.

2. Oxygen scavengers: such as carotenoids and compounds, ascorbic acid, ascorbyl palmitate, isoascorbic acid, and sodium isoascorbate, etc.

2. Metal ion antioxidants: citric acid, EDTA, and ammonium sulfate compounds.

3. The most powerful antioxidant, astaxanthin, is a must-have health supplement for health and beauty.

Several common fat-soluble antioxidants include BHA (butylated hydroxyanisole). Due to its good stability after heating, it is suitable for food storage and is one of the widely used antioxidants in the world today, as well as one of the commonly used antioxidants in China. It has a synergistic effect with other antioxidants and is used with synergists such as sodium citrate, resulting in a more pronounced antioxidant effect. Generally, it is believed that BHA has little toxicity and is relatively safe. BHT (butylated hydroxytoluene) is a di-tert-butyl derivative of methyl methoxybenzene. Compared with other antioxidants, it has higher reliability, good temperature resistance, and little effect at normal cooking temperatures, with good antioxidant effects. It is very suitable for long-term storage and baking food. It is currently a widely used and inexpensive antioxidant in the world, especially in the processing of aquatic products. It is usually used together with BHA and with sodium citrate or other citric acid as a synergist. Compared with BHA, it has slightly higher toxicity. PG (propyl gallate) is a heat-stable compound. PG has a stronger antioxidant effect on animal oils than BHA and BHT, with lower toxicity. TBHQ (tert-butylhydroquinone) is a new type of phenolic antioxidant with good antioxidant effects.

Many people are not very familiar with antioxidants. Can antioxidants be taken for a long time? In fact, antioxidants are not harmful to the human body, but they should not be taken in excess. Excessive intake can be harmful to the human body. Currently, the country has food safety inspection instruments that can analyze and test 50 main parameters in food on-site.