Lipids are a group of chemically diverse compounds which have these properties in common: they are insoluble in water, and soluble in solvents such as chloroform, hydrocarbons, alcohols, and ethers. Speaking about lipids it is important to mention that they includes compounds other than Triglyceride. It also includes phospholipids, glycolipids, sterols and fat-soluble vitamins. The oxidation of food lipids primarily consists of the autooxidation reaction, followed by a couple of secondary reactions which have an oxidative or inoxidative behaviour. Aut-oxidation can be described as a reaction of any material with molecular oxygen. The auto-catalytic autoxidation of food lipids always includes the presence prooxidants, antioxidants and light. The phases of lipid oxidation include a phase of initiation during which the highly reactive oxidant subducts one hydrogen atom from the polyunsaturated fatty acid which produces an alkyl or lipid radical. Subsequently, if there are no antioxidants present, there is an occurring of a chain reaction of lipid peroxidation, also known by the name "propagation phase". To stop the reoccurring steps of the propagation, a radical-to-radical pairing occurs which is the final "termination" phase. Preventing or delaying the oxidation of food lipids is achieved by using antioxidants before the oxidation has begun or in the initiation phase.