Varnish which when applied on supports for products and foods allows preventing their oxidation, such varnish being provided with active and latent solvents, resins, adherents and plastifiers, also being provided with natural antioxidants which either in the vapor phase or by direct contact eliminate or delay the oxidation of the foods inside the supports, eliminating the need to add antioxidants expressly in the packaged product or the need to provide antioxidants in the packaging material.
