Question

Food manufacturers add synthetic antioxidants, BHA and BHT or vitamin C to products that contain fat in order to add shelf life to foods. The additions of these antioxidants don't allow the foods to breakdown into rancid by products of polyunsaturated fats. If these antioxidants help to assist in slowing down the breakdown of rancid polyunsaturated fats, does the addition of polyunsaturated fats to these food products affect how fast our body can break down and utilize the polyunsaturated fats we consume

Answer 1

PUFAs are the important components of all cell membranes and precursors of eicosanoids that are essential bioregulators of many cellular processes.

Our body already have antioxidant and they also act in breakdown of the rancid pufa. They become glucose after metabolism in body.

So the rate of utilization and metabolism depends on the quantity of food antioxidan and quany of polyunsaturated acid bcoz if they are in large quantities body need to take a higher time to breakdown them and produce glucose bcoz they are not synthesized by our body they can only taken from diatry source. They can store as fats in our body.

So the quantity depends on metabolism of pufa.