#autoxidation

• Antioxidant — A chemical substance or molecular compound utilized to prevent, block, or slow down degradation and structural spoilage processes caused directly by the chemical action of molecular oxygen; a term used in engineering and the food industry as a functional synonym for autoxidation inhibitors of fats, oils, or polymers.
• Autoxidation — A spontaneous and slow oxidation chemical reaction of a substance (such as fatty acids, oils, polymers, or organic compounds) that occurs upon direct contact with molecular oxygen in the air at ordinary temperatures and without the intervention of a strong oxidizing agent or a flame. This structural autocatalytic process involves the formation of free radicals and peroxides, being responsible for food rancidity, rubber degradation, or biological tissue aging.