Do Antioxidants help protect foods from becoming rancid?

Yes, antioxidants can help protect foods from becoming rancid by inhibiting the oxidation process that leads to rancidity. They neutralize free radicals and reactive oxygen species that can cause the degradation of fats and oils. By doing so, antioxidants extend the shelf life and maintain the quality of food products. Common antioxidants used in food preservation include vitamin E, ascorbic acid (vitamin C), and various plant-derived compounds.