Antioxidants

You can see the results of
"oxidation" when an apple
is cut open and exposed
to the air.

An antioxidants is a phytonutrient that prevents or delays oxidation. They are common components of food that prevent changes or flavour caused by oxygen in the air. They prevent rancid tastes and odors from developing in food containing fat.


An antioxidat is most helpful when its spots " free radical " ( a molecule which has upaired electron ). An antioxidant nuetralizes the free radical by supplying the missing electron and forming the compete pair.


Once the free radical is nuetralized, it is not longer reactive.