As synthetic antioxidants slow down oxidation, they are used for a wide range of applications, including food preservation and processing.

Antioxidants are substances that delay or prevent the autoxidation of other compounds or neutralize free radicals in food processing industries to inhibit oxidation, enhance flavour, aroma, and colour. The most common types of antioxidants are synthetic and natural, with others classified as endogenous, exogenous, dietary antioxidants, and so on. Natural antioxidants, as opposed to synthetic antioxidants, are products of natural synthesis, which occurs in plants, animals, and bacteria. Synthetic Antioxidants Market has been linked to long-term health risks, their use in the food system has increased since the beginning of antioxidant applications as food preservatives.

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