Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 3 2026 04 11 208 220 Fatemeh Barzegar Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. Mahboubeh Soleimani Farsani Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Mohammad Fallahasgari Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Abdorreza Mohammadi Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran 2025 10 19 2026 05 03 Butter and butter products are considered the main part of human diet widely used as table-spread and for cooking purpose due to special taste and aroma. These dairy products contain vital macroand micro-nutrients including essential fatty acids and vitamins. When these fat rich products exposed to oxygen, heat, light, water and enzymes lead to chemical deterioration and eventually induces undesirable taste and color to them during storage time. The rancidity developments degrade the quality and shelf life of the products, which ultimately reduced consumer acceptability. Moreover, the chemical by-products formed by oxidation reaction trigger chronic illnesses like cancer and heart diseases in consumers. Antioxidants have such molecules, which vigorously react with free radicals formed within the initial phase of autoxidation and remove them from reacting with oxygen. This paper overviewed the function of natural antioxidants as effective and safe method for the oxidation stability of butter and butter products. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/592