An antioxidant that has been found in a variety of plants, including black and green tea, onion, and citrus; inhibits the oxidation of α-farnesene in solution as well as in the coating of Granny Smith apples; prevents superficial scald in several varieties of apples when applied by dipping or wrapping post-harvest at 1,000 ppm; induces toxicity in the aquatic organisms D. magna, P. phosphoreum, and V. fischeri (EC50s = 2.3, ~4.75, and ~5.5 mg/L, respectively); has been used in colorimetric assays for the quantification of DNA