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. Antioxidants are commonplace in nature. In fact, antioxidants are abundant in more common vitamins such as retinol or Vitamin A, ascorbic acid or Vitamin C, tocopherol or Vitamin E, and selenium. The result is a rapid chain reaction which when left unattended can lead to various degenerative diseases such as heart disease, stroke, cancer, Alzheimer's disease, Parkinson's disease, memory loss, etc. Natural antioxidants are primarily derived from plants. The human body cannot produce its own supply of natural antioxidants; that is why we have to depend solely on our diet to get the amount of antioxidants our body needs. Super Antioxidant Have you ever felt like wishing you had more energy? That you could get rid of those nagging aches and pains? Have you ever wished to improve your health overall and once and for all? If you answered yes, then look out, because that answer's now! Today's medical science has led to several wondrous discoveries about our health and the food we eat. 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. Antioxidants are the heroes in an epic struggle against villain molecules called "free radicals." 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. Too much LDL in the blood leads to atherosclerotic plaque deposition. Like a previous University of Illinois study in 1999, researchers found in both studies that dark-colored honey, especially buckwheat, provide more protective dietary antioxidant punch than lighter-colored honeys. This proves that while it is still early to say that honey can be a dietary antioxidant, it does point out its vast potential in terms of antioxidant properties.