“…It has good resistance to high temperatures, and as a result, it can be used for frying, boiling, and baking products. It is carefully used in lower concentrations of 0.01%–0.02% for its antioxidant effect [ 112 , 113 ]. Despite its favorable properties, rational use of BHA must be considered [ 114 ], as at higher concentrations, it can cause carcinogenicity, cytotoxicity, oxidative stress induction, endocrine disruption [ 114 , 115 ], and important side effects of tert-butylhydroxyanisole, such as reducing hepatic enzymes or toxic effects in lung tissue [ 116 ].…”