For this reason, our bodies are always in need of a constant source of antioxidants. How antioxidants work is a two-way process. First is the chain-breaking. This is where the antioxidant comes in to break the chain reaction of free radicals turning other molecules into free radicals like them. Chain-breaking is also called Stabilization. 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. Our bodies will always be vulnerable to oxidation and it is something that is beyond our hands to control. Literary tools aside, super antioxidants do indeed react against the harmful effects of free radicals by stopping them from reacting with the molecules in the first place. Some super antioxidants may also act primarily to break off the chain reaction of free radicals. Others act by repairing damages caused by the accumulation of free radicals in tissues. Free radicals contain an odd, unpaired electron which causes them to be very unstable and react quickly with other compounds. Because it is the nature of free radicals, which is basically an atom with an unpaired electron, to achieve stability, they will try to do so by capturing the needed electron from other molecules. The only problem is they do not distinguish between healthy and harmful molecules so that there is a great possibility that they would also "attack" your other healthy cells, causing massive cellular damage, tissue damage, and eventually resulting in a chronic disease or disorder, such as aging. Wild blueberry was narrowly beaten out by the small red bean, which captured the red-blue medal. The small red bean was dubbed the food with the highest concentration of disease-fighting antioxidant compounds per serving. Antioxidants are the heroes in an epic struggle against villain molecules called "free radicals.