BHA

n.
A white, waxy phenolic antioxidant, C₁₁H₁₆O₂, used to preserve fats and oils, especially in foods.

[B(UTYLATED) H(YDROXY)A(NISOLE).]

butylated hydroxyanisole

A preservative and artificial antioxidant added to fatty foods to prevent them from going rancid too quickly. It has properties similar to BHT (butylated hydroxytoluene) which is suspected to be carcinogenic in rats. Consequently, some food manufacturers are replacing these synthetic preservatives with natural ones, such as ascorbic acid and vitamin E.

(bē'āch-ā')
n.

A white, waxy phenolic antioxidant used to preserve fats and oils, especially in foods.