Antioxidants are substances that can inhibit or delay oxidation reactions, preventing or slowing down the oxidation and deterioration of substances such as food, drugs, cosmetics, etc. There are various types of antioxidants, including natural antioxidants and synthetic antioxidants. Natural antioxidants such as vitamin C, E, β - carotene, etc., while synthetic antioxidants such as BHA, BHT, TBHQ, etc. The use of anti yang agents can extend the shelf life of food, improve its taste and color, and also reduce the production of harmful substances in food. However, excessive use of antioxidants may have adverse effects on human health, so it is important to control the dosage when using antioxidants.
