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BHA

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Chemistry, Pharmacology.
  1. butylated hydroxyanisole: the synthetic antioxidant C11H16O2, used to retard rancidity in foods, pharmaceuticals, and other products containing fat or oil.
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Origin of BHA

First recorded in 1945–50
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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bha in Medicine

BHA

(bē′āch-ā)
n.
  1. A white, waxy phenolic antioxidant used to preserve fats and oils, especially in foods.
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The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.