The substances that act against oxidants are called antioxidants. Antioxidants thus minimise the damage caused by oxidants. Antioxidants protect us against cardiovascular disease, cancer and cataract and they slow down the effect of ageing. The most important antioxidants are vitamin C, vitamin E and b-carotene. Anti oxidants act as radical inhibitors. These anti oxidants can be used as food preservatives. Vitamin E is a naturally occuring preservative found in vegetable oil.