Used as an antioxidant in food products to extend shelf life by preventing oxidation of fats and oils. Commonly added to edible oils, snacks, and processed foods. Often used in combination with other preservatives like BHA or BHT to enhance effectiveness.

Also utilized in cosmetics and personal care products to stabilize formulations against degradation caused by air and light, and may provide anti-inflammatory and antimicrobial benefits to some extent.

Employed in pharmaceuticals to protect active ingredients from oxidative damage. Serves as a synergist with other antioxidants to enhance overall effectiveness.

In research, it shows potential as a bioactive agent, such as lowering blood sugar levels or protecting cells from damage, though still under study.