Antioxidative activity

The capacity of a substance to inhibit oxidation. In foods, antioxidative substances protect oils and fatty products against rancidity, extending shelf life and preserving quality — the practical basis of antioxidant additives and of ingredients like rosemary extract. Foods with high antioxidative activity have also been investigated as potentially health-promoting, since lipid oxidation is implicated in pathological processes including atherosclerosis. Laboratory assays such as ORAC, DPPH and FRAP quantify the effect, though nutritionists warn that test-tube radical scavenging translates imperfectly into human health outcomes. Context determines whether the activity serves preservation, nutrition, or both.