BHA (butylated hydroxyanisole; C11H16O2) and BHT (butylated hydroxytoluene; C15H24O), as previously mentioned, are commonly-used preservatives in foods with fats and oils. Their purpose is mainly to delay the oxidation of foods so that they do not change color, flavor, or odor over time. They do that by reacting with oxygen before it reaches the fats and oils so that the fats and oils do not oxidize and spoil. Thus, BHA and BHT are both antioxidants, something we think is beneficial for our body. But this article questions the net benefits of them.
We can see that the molecular structures of both BHA and BHT are very similar. They are both phenols (hydroxyl group attached to benzene ring). Most antioxidants are polar but BHA is a bit more polar than BHT. Both must be polar in order to react with the oxygen and antioxidize.
Now if we observe the antioxidation effects from this and this experiment (tests on rats and mice), it is not possible to determine whether or not BHA and BHT are completely beneficial or harmful. The first test shows an increase in liver cell protection and the prevention of APAP-induced hepatotoxicity (toxins in the liver). The second test, on the other hand, shows negative effects on the behavior of the tested animals. Not only are we unsure of what action to take on these compounds, but we cannot even assume that these effects will apply to humans as well. This is where the big controversy lies and people are growing furious because they only look at it under a negative light.
Fact: BHA is banned in Japan and California because it is considered a carcinogen (a substance capable of causing cancer in living tissue).
If it is a carcinogen to some places, should it be a carcinogen to all places?
We will continue to look at studies on BHA and BHT.
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