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One of the major problems facing the food industry is the oxidation of fats and oils, which results in the formation of free radicals. Free radicals cause diseases such as cancer, premature aging and atherosclerosis, and in addition to endangering consumer health, they reduce the nutritional and digestive value of foods. One of the most effective ways to delay lipid oxidation is the use of antioxidants. Natural antioxidants, such as herbal extracts, are an abundant and remarkable source of polyphenolic compounds that have high antioxidant capacity and can be a good alternative to synthetic antioxidants in the food system. Since plant extracts are highly active compounds, they may lose their beneficial effects due to exposure to oxygen or nutrients. Therefore, it is necessary to use methods to protect them in order to achieve the highest antioxidant activity. So, using nano-encapsulation these problems will be partially solved. This paper will review the oxidative of vegetable oils and ways to combat them.

A Review on the Effect of Natural Antioxidants (Extracts and Nano Extracts) on the Oxidative Stability of Vegetable Oils