Antioxidants a matsayin kayan abinci na abinci na iya taimakawa wajen yaƙar lalata abinci. Fitar da iska da hasken rana manyan abubuwa biyu ne na oxidation abinci, don haka, ana iya adana abinci a adana a cikin kwantena masu hana iska a cikin duhu, ko nannade da kakin zuma kamar cucumbers don adanawa. Duk da haka, iskar oxygen kuma yana da matukar muhimmanci ga shakar tsirrai. Abincin shuka zai haifar da wari mara kyau da launuka mara kyau bayan an adana su a cikin yanayin anaerobic. Don haka, sabbin 'ya'yan itatuwa da kayan marmari ana adana su gabaɗaya tare da 8% oxygen. Muhalli. Antioxidants wani nau'i ne mai mahimmanci na abubuwan kiyayewa. Ba kamar ɓarnar abinci da ƙwayoyin cuta da fungi ke haifarwa ba, abincin daskararre ko mai sanyi zai iya zama oxidized cikin sauri. Waɗannan abubuwan kariya na oxidant sun haɗa da bitamin C na halitta da bitamin da kuma propyl gallate na roba, TBHQ, BHT da butylated hydroxyanisole.
Unsaturated fatty acids sune mafi yawan kwayoyin halitta waɗanda suke da sauƙi oxidized; oxidation na iya haifar da rancidity. Tun da oxidized lipids suna canza launi kuma suna samar da ƙarfe ko sulfur{1} kamar ɗanɗano, yana da matukar muhimmanci a hana oxidation na abinci mai ƙiba. Don haka, waɗannan abinci masu kitse ba kasafai ake adana su ta iska{3}} bushewa ba, amma a maimakon haka ana adana su ta hanyar shan taba, gishiri ko fermentation. Hatta wasu abinci masu ƙarancin kitse, kamar 'ya'yan itace, ana fesa su da sulfur{5}}mai ɗauke da maganin kafeyin kafin iska ta bushe. Haɓakar oxidation sau da yawa yana buƙatar catalysis na ƙarfe, wanda shine dalilin da yasa ba a taɓa nannade kitse kamar man shanu a cikin foil na aluminum ko adana su a cikin kwantena na ƙarfe. Wasu kitse -mai ɗauke da abinci irin su man zaitun na iya ɗan guje wa oxidation saboda abincin da kansa yana ɗauke da abubuwan da ake kira antioxidants na halitta, amma har yanzu yana da matuƙar kula da photooxidation. Wasu kayan shafawa na lipid kamar lipsticks da moisturizers suma suna buƙatar ƙara su tare da abubuwan kiyayewa na antioxidant don guje wa ɓacin rai.
