Antioxidants are substances that block the adverse effects of oxygen. It is a class of substances that can help capture and neutralize free radicals, thereby eliminating the damage caused by free radicals to the human body.

Antioxidants refer to food additives that can prevent or delay the oxidation of food, improve the stability of food and prolong the storage period. The correct use of antioxidants can not only prolong the storage period and shelf life of food, bring good economic benefits to producers and consumers, but also bring better food safety to consumers.