Antioxygen
Antioxidants are substances that prevent the adverse effects of oxygen. It is a kind of substance that can help capture and neutralize free radicals, thus eliminating the damage of free radicals to human body.
Antioxidants refer to food additives that can prevent or delay food oxidation, improve food stability and prolong storage life. The correct use of antioxidants can not only prolong the storage and shelf life of food, but also bring good economic benefits to producers and consumers, and better food safety to consumers.
Types of Antioxygen
4-Tert-Butylphenol
1-Octadecanol
2,6-Di-Tert-Butyl-4-Methylpheno
Poly(dipropyleneglycol)phenyl phosphite
O,O'-Dioctadecylpentaerythritol bis(phosphite)
N,N-Diphenyl-p-phenylenediamine
The Use of Antioxygen
Delay or prevent the oxidation of food, improve the stability and storage period of food, prevent the oxidation of some active ingredients in the feed, and close the substances that can catalyze and cause the oxidation reaction by destroying or weakening the activity of the oxidase so that it cannot catalyze the oxidation reaction.
Benefits of Antioxygen
01
Reduce Color Spots
Reduce color spots: Antioxidants can reduce the secretion of melanocytes, alleviate the excessive accumulation of melanin, and relieve the symptoms of facial color spots.
02
Whitening
Antioxidants can remove free radicals in the body, reduce the damage of ultraviolet radiation to the skin, avoid the accumulation of melanin, and play the role of whitening and nourishing the skin.
03
Anti-aging
Antioxidants can increase the activity of cells by reducing the free radicals in the body, delay the generation of wrinkles, and play an anti-aging ef
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