Used primarily as an antioxidant in the food industry to prevent spoilage and extend shelf life by inhibiting lipid oxidation, though its use as a food additive has been restricted or banned in some countries due to safety concerns. Also employed in cosmetics and skincare products for its ability to protect against free radical damage and stabilize formulations. In pharmaceuticals, it has been studied for its potential anti-inflammatory, anticancer, antiviral, and neuroprotective properties, including applications in arthritis, neurodegenerative diseases, and cell degeneration-related conditions, though further research is needed for therapeutic applications and long-term safety. Additionally, it serves as a stabilizer in industrial applications, such as lubricants and plastics, to prevent degradation.