Since 1948, this antioxidant has been added to foods containing oils and fats to prevent oxidation.

It protects against oxidation by hydrogen peroxide and oxygen free radicals.

[3] Propyl gallate is an antioxidant that neutralizes free radicals, which are unstable molecules that can damage cells, proteins, and DNA.

[7] A 1993 study in fat rodents found little or no effect on carcinogenesis by propyl gallate.

[8] A 2009 study found that propyl gallate acts as an estrogen antagonist.