Donald Pszczola

Donald E. Pszczola

An antioxidant can be defined as a substance which prevents the reaction of various food constituents with oxygen. This protective effect is desirable because many foods become discolored or spoiled when oxidation takes place. A variety of synthetic antioxidants are available, as well as natural ones, including vitamins C and E, and the bioflavonoids.

Antioxidants can be derived from a variety of sources, including fruits, vegetables, herbs and spices, tea extracts, and honey. Although they play an important role in preserving food quality, ongoing studies are still looking at their potential health benefits.Derived from a wide range of sources, antioxidants play a major role in “preserving” food quality. Although what an antioxidant does is not exactly…


You've reached your monthly limit of two free articles. Already a member or subscriber?
Login to Food Technology
Subscribe Join IFT
Premium Content

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola