BHA

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

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.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.