How antioxidants work to prevent rancidity?

Antioxidants prevent rancidity by inhibiting the oxidative processes that lead to the degradation of fats and oils. They neutralize free radicals and reactive oxygen species that can initiate lipid peroxidation, a primary cause of rancidity. By stabilizing these reactive molecules, antioxidants help maintain the integrity and flavor of food products, extending their shelf life. Common antioxidants used in food preservation include vitamin E, ascorbic acid, and various natural plant extracts.