Why does lipid oxidation in foods continue to be such a challenge?

Abstract

Lipid reactions are extremely complex because they involve numerous prooxidants, antioxidants, and lipid substrates whose reactivity is impacted by the physical properties of complex food systems. Understanding the interactions between the factors impacting lipid oxidation reactions is key to developing novel antioxidant strategies. Synergistic antioxidant combinations represent a promising approach to decreasing oxidative rancidity if how and where they work can be better understood.