There is growing evidence that the production of reactive oxygen species (ROS), including free radicals, is behind the aging process and initiation of age-related disease. The reason free radicals are highly unstable is that they have an unpaired electron which they try to recompense by stealing an electron from a stable molecule. These days, when we talk about antioxidants, the first thing that comes to people's minds is "supplements." However, studies on antioxidant supplements are for the most part inconclusive and so far, no one study has come up with the same results during antioxidant supplements tests. No problem though because you can always find antioxidant foods almost anywhere. However, free radicals may also be introduced from the environment. These compounds are inherently unstable since they have an odd number of electrons. To make up for their shortage in electrons, these free radicals will react with certain chemicals in the body, and in so doing, they interfere with the cell's ability to function normally. Antioxidant Berry Someone once said that anything rich, creamy, and delicious couldn't be good for you. It would have been better if you only end up with thunder thighs after a bowl of rich cream, but there are far more serious health risks you'll have to consider when you indulge yourself with such things. 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. The oxidation process is what makes a cut apple turn brown and causes the surface of butter to turn dark yellow. But flax has certainly more benefits in store for us. Flax oil is said to contain a high amount of lignans, protein, fats, vitamins, and minerals. Lignans especially is that substance in flax oil that has antioxidant properties. The Benefits of Flax Oil Lignans A natural plant chemical, lignans are antioxidant molecules with anti-cancer, anti-viral, and anti-bacterial properties.