1, natural antioxidants:
Vitamins: Vitamin C naturally exists in cauliflower, bell pepper, cabbage, strawberry, lemon, mustard, mangosteen, asparagus, celery, pineapple and other foods; Vitamin E is an important fat-soluble blocking antioxidant in the body, which can protect biofilm and fat-soluble protein from oxidative stress and exists in asparagus, avocado, eggs, milk and other foods.
Tea Polyphenol: Tea Polyphenol is a strong oxidizing natural component extracted from tea, which can directly scavenge free radicals, inhibit lipid peroxidation, and reduce the consumption of vitamin E and β-carotene.
Rosemary: The main components are phenolic compounds and rosemary essential oil. The antioxidant mechanism of rosemary is to quench simple oxygen, remove free radicals and effectively cut off the chain reaction of oil oxidation, thus effectively preventing oil oxidation.
2. Synthesis of antioxidants:
Dibutylhydroxytoluene (BHT): Its antioxidant effect is realized by its own automatic oxidation, and it is one of the largest antioxidants produced in China at present.
Butyl hydroxyanisole (BHA): Its antioxidant effect is achieved by releasing hydrogen atoms to block the automatic oxidation of oils and fats. It has a strong antioxidant effect on animal fats and a weak antioxidant effect on unsaturated vegetable oils.
Tert-butyl hydroquinone (TBHQ): It has strong antioxidant capacity and certain antibacterial effect, and is one of the antioxidants used in oils and fats.
Propyl gallate (PG): Its antioxidant function is to block the chain reaction of free radicals by absorbing the free radicals produced by oxidation. PG has stronger antioxidant capacity than BHA and BHT in various oils, but its antioxidant capacity is not as good as TBHQ.