The mechanism of action of antioxidants is more complex, there are many possibilities. If any antioxidant is due to its very easy to be oxidized, the first reaction with oxygen, thus protecting the food. Such as VE. Some antioxidants can release hydrogen ions to break down the peroxide produced during the auto-oxidation of the oil so that it can not form aldehyde or ketone products such as dilauryl thiodipropionate and the like. Some antioxidants may combine with the peroxides they produce to form hydroperoxides that interrupt the oxidation of oils and fats, thereby preventing the oxidation process, which itself forms antioxidant free radicals but the antioxidant free radicals can form stable Dimers, or with peroxyl radicals ROO-. Combined to form a stable compound.