An antioxidant is a phytonutrient that prevents or delays oxidation. They are common components of foods that prevent changes in color or flavor caused by oxygen in the air.They prevent rancid tastes and odors from developing in foods containing fat.

An antioxidant is most helpful when it spots a “free radical” (a molecule which has an unpaired electron). An antioxidant neutralizes the free radical by supplying the missing electron and forming a complete pair.

Once the free radical is neutralized, it is no longer reactive.