Substance that inhibits oxidation.
Substance preventing oxidation in food, rubber, gasoline etc.
Any substance that prevents deterioration by oxidation in fats, oils, paints, plastics, and rubbers. When used as food additives, antioxidants prevent fats and oils from becoming rancid when exposed to air, and thus extend their shelf life.
Vegetable oils contain natural antioxidants, such as vitamin E, which prevent spoilage, but antioxidants are nevertheless added to most oils. They are not always listed on food labels because if a food manufacturer buys an oil to make a food product, and the oil has antioxidant already added, it does not have to be listed on the label of the product.
They are limited to 0.02% of the total content by FDA standards.