An antioxidant compound is described that can be added to foods or beverages. It is an emulsified product of a highly polyunsaturated natural fatty acid ester with ≥2 bonds in the bis-allylic position, such as α-linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid or docosapentaenoic acid.

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