Chemistry, the food industry, and medicine all have potential uses for synthetic antioxidants. Although introducing new chemical groups that expand their spectrum of cellular activity or make them accessible to previously inaccessible cell locations, several of these compounds maintain functional group chemistry similar to that of "natural" antioxidants. In contrast, certain synthetic antioxidants demonstrate a high sensitivity towards reactive oxygen species and offer selective protection in particular tissues, while not sharing any structural similarities with natural antioxidants.
There are several synthetic antioxidants that may be used to stabilise non-food items such plastics, rubber, and polymers. Nevertheless, there are a number of factors that need to be taken into account before using synthetic antioxidants in food, including the need for technology, the toxicology of lipid oxidation products, and the toxicity of antioxidants.
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