What role do antioxidants play in food?

Antioxidants play a crucial role in food preservation by retarding oxidative rancidity, which is a process that occurs when fats and oils in food react with oxygen. This reaction leads to undesirable changes in flavor, smell, and color, ultimately reducing the quality and safety of food items. Antioxidants inhibit this oxidative process, maintaining the freshness and extending the shelf-life of various food products.

The effectiveness of antioxidants can be observed in a variety of food items, particularly those that are prone to spoilage due to their fat content, such as oils, nuts, and certain dairy products. By preventing oxidation, antioxidants help to retain the nutritional quality and sensory attributes of these foods, ensuring that they remain appealing and safe for consumption over longer periods.

In contrast to the other options, antioxidants do not enhance the taste of food products in a direct way, do not promote the growth of bacteria, nor do they increase calorie content. Instead, their primary function is to counteract oxidative stress, thereby maintaining food integrity and safety.