One of the main processes occurring in food is its oxidation, which, in a vast majority of cases, leads to the deterioration of its quality (some interesting exceptions to this rule have been discussed in this book). The content of antioxidants is thus of primary concern for food preparation and storage, and in cases when endogenous antioxidants may be insufcient, the addition of exogenous compounds or  antioxidant supplementation in animals, which will be the source of food products, is often implemented.