AQA Food Preparation and Nutrition 2025 – 400 Free Practice Questions to Pass the Exam

The primary function of an antioxidant is to stop the oxidation process in molecules. Oxidation is a chemical reaction that can produce free radicals, leading to cellular damage and deterioration of food products. Antioxidants neutralize these free radicals, thereby protecting cells and extending the shelf life of food by preventing spoilage and degradation.

In the context of food preparation and nutrition, antioxidants play a crucial role not only in maintaining quality and freshness but also in providing health benefits. By mitigating oxidative stress, antioxidants can help reduce the risk of various diseases, highlighting their significance beyond mere food preservation. Thus, the function of an antioxidant is fundamental to both food science and human health, making it vital to include sources of antioxidants in our diets.