It is nothing but a synthetic phenolic antioxidant and is a generally applied as fat soluble food preservative since 1947, along with broad biological activities. It averts food Rancidification by reacting with oxygen. It slows down the loss of flavors and aroma and prevents color changing that generally happens by oxidation process. It guards animals from radiation and the severe toxicity of a variety of xenobiotics as well as mutagens.
Specification of Butylated Hydroxyanisole: