Next-Generation Natural Antioxidants

CytoGUARD® ZOX Antioxidants - Label-Friendly Extracts For Oxidation Control in Cooking Oils

CytoGUARD® ZOX is a natural herbal extract from Mediterranean spices. It is highly effective at extending the quality and shelf life of foods and oils by slowing the rate of oxidation. CytoGUARD® ZOX helps maintain food quality and extend the shelf life of your products while keeping a clean-label ingredient statement.

CytoGUARD® ZOX next-generation natural antioxidants were expertly formulated to deliver superior oxidative stability in different applications. CytoGUARD® ZOX antioxidants have demonstrated enhanced performance when used to control oxidation in cooking oils.

Labeled "natural flavors," these powerful antioxidants are clean-label ingredients and are highly effective at replacing synthetic antioxidants.


  • Clean label
  • Natural antioxidant
  • Non-GMO
  • High antioxidant activity
  • Water- and oil-soluble liquid
  • Solvent-free extraction process
  • Readily soluble
  • Clean/neutral taste
  • Heat stable (180 °C/365 °F)


  • Clean Label / Consumer-Friendly
  • Ensures product quality and extends shelf life
  • Easy to use
  • Preserves the flavor
  • Preserves the color
  • No flavor impact
  • Alternative to synthetic antioxidants (BHA, BHT, Propyl gallate, TBHQ)


  • Animal and vegetable fats and oils
  • Meat, poultry, and seafood
  • Prepared foods and beverages
  • Nutritional bars, pet foods
  • Baked and fried snacks
  • Plant-based foods
  • Cosmetics


  • Natural Flavor or Natural Flavoring (Natural Extract)

Lipid Oxidation In Cooking Oils

Lipid oxidation is a series of chemical reactions in oils that reduce the product's quality, palatability, and nutritional value. Oxidative rancidity affects the smell and taste of oils, as well as color, viscosity, density, and solubility. Cooking oil may undergo lipid oxidation and other chemical reactions during handling, transport, and storage if exposed to oxygen, heat, or light. Oxidized oil has been shown to be toxic for humans and animals and may not be suitable for consumption.

Depending on the oil's composition of fatty acids and the presence of antioxidant compounds, the oil may oxidize faster or slower. Unfortunately, an oxidative process in oils can't be prevented entirely, but it can be slowed down. Adding antioxidants to cooking oils helps improve oil stability, delay oxidation, and extend the product's shelf life.

Extending The Shelf Life Of Cooking Oils Naturally

There are two main types of antioxidants used to stabilize oils during processing, storage, and frying: synthetic and natural antioxidants. Following the clean label trend, consumers today favor products made without the use of synthetic additives. As a result, the demand for natural solutions to control lipid oxidation in cooking oils has noticeably grown.

CytoGUARD® ZOX oil-soluble antioxidants are the latest innovation in clean-label oxidation control. These antioxidants have been proven highly effective at slowing down oxidation in cooking oils and can help manufacturers replace synthetic antioxidants like TBHQ.

CytoGUARD® Zox Research In Cooking Oils

Our research has shown that CytoGUARD® ZOX oil-soluble antioxidants are highly effective at delaying the oxidation in cooking oils, such as olive oil, soybean oil, canola oil, peanut oil, and corn oil. CytoGUARD® ZOX performance was comparable to or better than TBHQ. It should be considered a natural alternative to synthetic antioxidants, including TBHQ, BHT, BHA, and others.

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