Moderate consumption of red wine may decrease the risk of lung cancer in men, according to a report to be published in the October issue of Cancer Epidemiology, Biomarkers & Prevention¸ a journal of the American Association for Cancer Research.
“An antioxidant component in red wine may be protective of lung cancer, particularly among smokers,” said [...]

Chocolate, soy protein and green tea show health benefits.
Since 1930, research has shown health benefits associated with flavonoids.  Limited research has left a solid understanding of these benefits elusive,   A first of kind study, published in the American Journal of Clinical Nutrition, has opened the door on this important health issue.
Flavonoids are a class of [...]

The Organic Center’s second State of Science Review (SSR) concludes that organic farming and processing methods have the potential to elevate average antioxidant levels, especially in fresh produce. The report reveals that on average, antioxidant levels were about 30 percent higher in organic food compared to conventional food grown under the same conditions. Plants are [...]

By Erin Peabody
They’ve been said to stall aging, ward off disease and wage internal war against the harmful free radicals that pummel our bodies every day. But just how well do antioxidants? Those all-powerful compounds often found in richly colored fruits and vegetables, such as blueberries, blackberries and red cabbage?actually perform inside the human body?
Nutritionists [...]

Epidemiological data and animal studies suggested that antioxidant compounds like vitamin E, vitamin C and beta-carotene might offer some protection against heart attack in individuals at risk.
But subsequent controlled clinical trials of vitamin E,  which showed little to no benefit from the vitamin, stymied that hope.
The reported failure of vitamin E to prevent heart attacks [...]