Your mom always say, "Eat your broccoli." Believe me, your mom is not out to torture you by making you eat veggies you hate. There is actually a scientific reason to this. Broccoli and other cruciferous vegetables like cabbages, cauliflowers, and Brussels sprouts are great antioxidant foods. For the other study, Engeseth worked with yet another colleague, Nele Gheldof, a doctoral student in the department of food science and human nutrition. They measured the dietary antioxidant and phenolic contents in honey taken from sevel floral sources, such as acacia, buckwheat, clover, firewood, Hawaiian Christmas berry, soybean, and tupelo. It has been found that a substantial link exists between free radicals and more than sixty different health conditions, including the aging process, cancer, and atherosclerosis. By reducing exposure to free radicals and increasing the intake of antioxidant enzyme rich foods or antioxidant enzyme supplements, your body's potential to reducing the risk of free radical-related health problems is made more palpable. Being natural substances, antioxidants are derived from various plants, including vegetables and fruits. Blueberries and cranberries are usually the fruits that are often touted by nutrition scientists as the top antioxidant rich foods. In the vegetable variety, russet potatoes, red beans, and red cabbage are topping the list as well. Modern theories of aging are generally looked at in two theoretical ways - the damaged theories and the programmed theories. The damage theories of antiaging primarily look at the damage that our cells incur over time. Hence, this aspect of antioxidant antiaging therapy focuses more on extrinsic aging, which is the aging process compounded by externally caused factors. " Free radicals do nothing but assault cells, turning them into molecules like themselves. This actually creates a chain reaction which could eventually lead to killer diseases such as heart disease and cancer, and even aging itself. The Top 20 list of antioxidants published in the Journal of Agricultural and Food Chemistry shows the ranks of the capacity of berry foods, fruits, and vegetables to interfere with or prevent oxidative processes where free radicals are formed.