Antioxidants are a crucial class of food additives that help protect food products from oxidative damage, extending shelf life and maintaining their quality. These naturally occurring or synthetic compounds work by neutralizing harmful free radicals, preventing the degradation of fats, oils, and other ingredients in food. Common antioxidants include vitamin C, vitamin E, and natural extracts like rosemary or green tea, which are widely used in both processed and fresh food products. By preserving the flavor, color, and nutritional content of food, antioxidants play a vital role in ensuring the freshness and safety of various food items, from packaged snacks and beverages to dairy products and meats. Additionally, antioxidants offer potential health benefits by supporting the body’s defense against oxidative stress. As essential components in modern food production, antioxidants are indispensable in enhancing the shelf stability, sensory characteristics, and overall quality of food products.