Oxidation can be slowed down by the addition of antioxidants. Antioxidants are defined as chemicals that specifically retard deterioration, rancidity, or discolouration due to oxidation. The use of antioxidants prevents or minimizes the phenomenon of oxidation in foods. Metal sequestrants precipitate a metal or suppress its reactivity by occupying all coordination sites. Oxidation in the body usually occurs via naturally-produced free radicals.
Radicals are compounds which contain one or more unpaired electrons and consequently are unstable.
Consequently, the formerly stable compounds become reactive and oxidation occurs. The result is the formation of a chain reaction. One of the ways the body controls oxidation is with vitamin E. Vitamins E is a natural antioxidant and is often used to denote any mixture of biologically active tocopherols. There are four forms of tocopherols found naturally in vitamin E of which alpha-tocopherol is the most active. Vitamin E is fat soluble and therefore acts as an antioxidant in the lipid part of the cells.