Tag: Autoxidation

Surprisingly, numerous studies have demonstrated that low levels of hydrogen peroxide are a ubiquitous component of many beverages and plant-derived foods, including fresh milk, honey, and teas. This natural occurrence is primarily due to the autoxidation of various compounds within these foods when exposed to oxygen.

According to numerous studies, vitamin E is the primary fat-soluble vitamin in the body that prevents autoxidation by halting chain reactions that can damage cells. Autoxidation is a spontaneous free-radical chain reaction where organic compounds, such as fats, are oxidized by atmospheric oxygen, leading to spoilage and cellular damage.