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The inclusion of antioxidants is recognized as a crucial factor in suppressing oxidative rancidity in foods. Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals leading to rancidity and deterioration of food quality. When added to food products, antioxidants such as vitamin E, vitamin C, and certain phenolic compounds help stabilize fats and oils, thereby prolonging shelf life and maintaining flavor and nutritional quality.

Antioxidants achieve this by donating electrons to free radicals, neutralizing their reactivity and breaking the chain reactions of oxidation. This effectively slows down or prevents the process of rancidity that occurs when unsaturated fats are exposed to oxygen, light, or heat over time.

In contrast, while the addition of certain vitamins can also contribute to food stability, it is the specific role of antioxidants that directly addresses oxidative rancidity. Other mentioned factors, such as increasing moisture, can actually promote the growth of microorganisms and spoilage rather than suppressing oxidative processes. High-temperature cooking may help reduce some pathogens, but it may also enhance oxidation for certain ingredients due to exposure to heat. Thus, the key factor that effectively combats oxidative rancidity is indeed the inclusion of antioxidants.