A synthetic antioxidant used to preserve fats and oils in food.
- Chemical formula: C11H16O2
- The administration of the antioxidant agents N-acetyl-L-cysteine and butylated hydroxyanisole after pulse-treatment with cisplatin or melphalan did not affect apoptosis, but attenuated necrosis.
- Phenolic antioxidants, butylated hydroxyanisole and chlorogenic acid and EDTA prevent mutagen formation in beef, while ferrous ion enhances formation.
- They may be naturally occurring food substances like vinegar (acetic acid) or chemical concoctions like BHA (butylated hydroxyanisole).
What do you find interesting about this word or phrase?
Comments that don't adhere to our Community Guidelines may be moderated or removed.