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Antioxidants, Antivitamins ( Vitamin Antagonists ) Antioxidants Antioxidants are chemicals that keep other substances from  being oxidized ( turning brown ir rancid, etc.). Vitamin E is a natural antioxidant present in vegetable oils. Vitamin C is another natural antioxidant, and it's added to fresh, frozen and canned fruits as apples, peaches and pears to keep them from darkening. Every time we sprinkle a cut of avocado WITH LEMON OR LIME JUICE, we're preventing - or at least retarding-oxidation. In commercial food processing such artificial antioxidants as butylated hydroxyanisole and butylated hydroxytoluene (BHT) are added to keep fats from turning rancid. There is now intense interest in the role of  antioxidants in the body because they may destroy free radicals, which some scientist believe may not only accelerate aging but also contribute to the formation of cancers and cataracts. In addition, antioxidants, and vitaminE especially, keep bad cholestero...