Antioxidants are substances that inhibit oxidation, a chemical reaction that can produce free radicals leading to cell damage. In the context of food, antioxidants prevent the oxidation of fats and oils, which can cause rancidity and spoilage. They also protect the color, flavor, and nutritional value of foods. Antioxidants can be naturally occurring or synthetic.Derived from natural sources, these antioxidants are often favored for their additional health benefits.