User:Gnatzd/sandbox

Antioxidants are chemical stabilizers in that they inhibit oxidation chemical reactions in molecules they encounter.  (good opening sentence)  Although oxidation is imperative to sustaining life, it can produce free radicals.  (subject 'it' is undefined)  Free radicals are unbonded oxygen atoms that in high enough numbers can cause significant damage to the cells and molecules they come into contact with.  (needs a reference or citation to another article on free radicals) 

Antioxidants stabilize oxidation reactions by donating electrons to the free radicals that encourage rapid harmful oxidation, and provide health benefits by diminishing their production and harmful oxidation. Too much oxidation can result in negative effects on humans, plants, and animals, such as, in the case of the human body, heightened risk of coronary heart disease, as well as cancers of the liver, colon, and many other internal organs. For this reason, it can be health beneficial to consume antioxidant rich foods to stabilize oxidation reactions in the body and neutralize free radicals. Some naturally antioxidant rich foods include blueberries (13,427 antioxidant capacity per serving), pinto beans (11,864), strawberries (5,938), and artichokes (7904).

In addition to their biological utilizations, (The purpose of the word 'utilizations' is unclear. Perhaps use a simpler word like 'use'. Also, antioxidants are not people so the use of the personal pronoun is inappropriate)  antioxidants have uses as chemical stabilizers in a wide array of commercial processes. In 2001, a study examined the link between antioxidants and chemical stability in foods and model systems. Specifically, the study analyzed naturally occurring antioxidants for their stabilizing effect on polyunsaturated fatty acids, allowing for longer shelf life in perishable products. Antioxidants are often added as preservatives to keep food products viable for consumption for long periods of time. In one case, the addition of peanut oil, which is known to contain a high concentration of antioxidants, can increase the shelf life of refrigerated salami by 42 days. Antioxidants are most often used to prevent the unwanted oxidation of lipids in products, which turns them rancid.