Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage.
氧气优先与叔丁基羟基茴香醚（BHA）或二叔丁基对甲酚（BHT）反应，而不是和油脂反应，因此能防止它们变坏。
The oxidative characteristics and/or metabolites of BHA and BHT may contribute to carcinogenicity or tumorigenicity; however the same reactions may combat oxidative stress.
叔丁基羟基茴香醚（BHA）和二叔丁基对甲酚（BHT）的氧化特性和/或代谢产物也许具有致癌性或致瘤性，不过，同样的反应也有可能应对氧化压力。
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