Radicals

Molecular fragments carrying an unpaired electron, the restless species at the heart of oxidation chemistry. Born when heat, light, irradiation, or metabolism splits a covalent bond, they attack DNA, proteins, and lipids indiscriminately, driving both food rancidity and biological aging. Their chain reactions turn a single initiation event into widespread damage, which is why antioxidants that break the chain are so valuable. Food scientists track them in frying oils, stored fats, and irradiated products, managing them through formulation, packaging, and process control.