The first ever antioxidants to catch the attention of scientists and the vitamin supplement industry is beta-carotene or more commonly known as Vitamin A. 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. Antioxidant support can be found in almost everything that we eat. More particularly, fresh fruits and vegetables are the richest sources of antioxidant support available. For instance, the antioxidant support Retinol or Vitamin A (or beta-carotene) are found in dark green, yellow, and orange vegetables and fruits. Due to the lack of sufficient data to support the success of antioxidant vitamins supplement against cardiovascular diseases and other such degenerative illnesses, the American Heart Association does not recommend using antioxidant vitamins supplements. However, they do not want to put a stop to our continued taking of antioxidant vitamins, the ones found in nature and in the foods that we eat. 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. 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. The oxidation process is what makes a cut apple turn brown and causes the surface of butter to turn dark yellow. "It's still too early to say definitely, but honey seems to have potential to serve as a dietary antioxidant," Engeseth said. In January, Engeseth and Jason McKibben, a researcher with Anheuser Busch in Santa Monica, CA, reported in the same journal that the dietary antioxidants in honey were more effective compared to traditional preservatives, such as butylated hydroxytoluene and tocopherol in slowing oxidation in cooked, refrigerated ground turkey.