Antioxidants, it seems, have created quite a huge wave in the scientific community that is devoting countless journals and magazine articles about their many benefits. Antioxidants are substances that work on free radicals, or more particularly work to counteract the damaging effects of these harmful oxygen byproducts. " The findings of this study on antioxidant red grapes may also help explain the scientific logic behind the French paradox - why the French have less risk of heart disease even when they eat the richest types of food. Red wine has always been considered more beneficial compared to white wine in preventing heart disease. For instance, the antioxidant support Retinol or Vitamin A (or beta-carotene) are found in dark green, yellow, and orange vegetables and fruits. In fact, it is the antioxidant support found in these fruits that protect them from solar radiation damage. Another antioxidant support, ascorbic acid or Vitamin C is a water soluble compound that is found in citrus fruits, green peppers, broccoli, green leafy vegetables, strawberries, raw cabbage, and tomatoes. This actually sets off a chain reaction that can damage the body's proteins and cell membranes, weaken the cell's natural defenses, and disrupt the cell's DNA. Such damage, when accumulated, could lead to degenerative conditions. Fortunately, nature has provided us with a system to help control free radicals. And when free radicals start attacking the body's own cells, you can guess what the results are - Aging. If only there was a way to get rid of those harmful free radicals... Well, have we got good news for you? Free radicals are natural enemies of antioxidants. The function of antioxidants is to destroy harmful free radicals, counteracting the damaging of tissues and in effect, treating aging or causing its retardation. It was observed in both studies that while the meat browned during cooking more extensively than traditionally preserved products, taste was not negatively affected. For the other study, Engeseth worked with yet another colleague, Nele Gheldof, a doctoral student in the department of food science and human nutrition.