Antioxidants are a type of food additive that can prevent or delay food oxidation, improve food safety, and extend storage life. Commonly used are butyl hydroxyanisole (BHA), di tert glycosylamine (DIOA), propyl gallate (PG), and sodium ascorbate. These substances have reducibility and can eliminate oxygen free genes in food, providing excessive protection to the body and reducing tissue damage and aging symptoms; However, excessive intake may also be harmful to the body. In addition, for some items containing grease, it can also serve as a lubricant to reduce friction and maintain the original color without yellowing
The above content is for reference only. It is recommended to consult relevant personnel for detailed information.
