Antioxidants may be present in foods as endogenous factors or may be added to preserve their lipid components from quality deterioration. Synthetic antioxidants such as butylated hydroxyanisole (BHA( butylated hydroxytoluene (BHT( propyl gallate (PG) and tert‐butylhydroquinone (TBHQ) are commonly used in food formulations. However, due to safety concerns, interest in natural antioxidants has intensified. To address the demand by consumers, mixed tocopherols, herbal extracts such as those of rosemary and sage, as well as tea extracts have been commercialized for food and nutraceutical applications. An overview of the topic is provided in this article.