Lipid oxidation is one of the leading causes of shelf life failure in fat-containing foods. The use of antioxidants constitutes a major oxidation defence strategy. Synthetic antioxidants, like BHA, BHT and TBHQ, have been routinely used in food for many years. Although they’ve proven to be effective, they usually come with a negative consumer image: they’re derived from fossil fuels, with long chemical names like butylated hydroxyanisole, butylated hydroxy toluen, and tert-butylhydroxyquinone. There’s an increasing demand for natural alternatives, beyond tocopherols, to replace synthetic antioxidants, in order to delay lipid oxidation in food and maintain freshness.