Anti aging antioxidants are substances whose sole function is to act on free radicals and keep them from damaging cell tissues. Anti aging antioxidants are natural substances but our bodies cannot produce them by themselves. That is why, we depend on plants for our source of anti aging antioxidants. Human beings are only one of a few animal species who can't produce their own anti aging antioxidants. The minute your body starts to process oxygen in order to produce energy is the first step to potentially developing a disease or starting the slow process of aging. It's normal and it is a part of life. Certainly, it can't be completely dispelled. It can however be controlled. Now, by "control", we don't mean controlling the process of oxidation itself, but controlling the outcome of it. For one, they may reduce the energy of the free radical or give up some of their electrons for its use, thereby causing it to become stable. Antioxidant enzymes may also stop the free radical from forming in the first place. In addition, they may also interrupt an oxidizing chain reaction to minimize the damage caused by free radicals. Now, you can find antioxidant supplements in the form of Vitamin A capsules in almost any pharmacy or health food store. Beta-carotene antioxidant supplements generally come from orange, yellow, and green leafy vegetables and fruit. It has been observed that people who eat a lot of foods rich in beta-carotene are not generally prone to cancer. When free radicals start stealing electrons from healthy cells, that process causes many disorders to occur in the body. The cells will grow weak until they are eventually destroyed. Hence, diseases such as cardiovascular disease, Parkinson's, Alzheimer's, senility, and cancer are often attributed to the contributing factor of free radicals. Published online on April 6 in the Journal of Agricultural and Food Chemistry, the newest study on dietary antioxidants was the first to look at honey's effect on human blood. With the use of a much more precise method than the one used in 1999, the study found that the dietary antioxidants found in honey are equal to those in many fruits and vegetables in their ability to counter the degenerating activity of highly reactive molecules known as free radicals.