As mentioned earlier, many foods with high antioxidant levels are vegetables and fruits. Tomatoes, broccoli, cauliflower, peppers - these are but a few of the many antioxidant foods out there. However, you should note that not all vegetables are high sources of antioxidant foods. Some vegetables or fruits may have lesser amount or concentration of antioxidant foods as other vegetables. Although Vitamin C antioxidant supplements didn't look as though it could reduce the risk of cancer or heart disease, it didn't have any adverse effects either. In fact, Vitamin C might even provide some protection against loss of sight associated with cataracts in older people. So far the most promising of all antioxidant supplements is Vitamin E, especially when it comes to working against heart disease. That means by the time you are 40, your cells may only have 30 per cent of cell divisions left. This is actually the reason behind the physical changes that goes on not only inside but outside the body as you approach your years. When your cells finally use up their naturally allotted cell divisions, the result is death. But just as the body naturally produces free radicals, it also has a means to defend against its harmful effects. Antioxidant enzymes are chemical substances found in plants that act on free radicals. Antioxidant enzymes work in several ways. For one, they may reduce the energy of the free radical or give up some of their electrons for its use, thereby causing it to become stable. With antioxidant supplements still far from the high expectations of the scientific community, you can in the meantime turn to the more reliable source of these helpful compounds, which are antioxidant foods. Below are some examples of antioxidant foods which you can include in your daily diet: Berries The provocative allure, the fragile charm, the rich concentration of nutrients. The Top 20 list of antioxidants published in the Journal of Agricultural and Food Chemistry shows the ranks of the capacity of berry foods, fruits, and vegetables to interfere with or prevent oxidative processes where free radicals are formed. Ronald L. Prior, a USDA nutritionist and research chemist based in Little Rock, Ark explains that berry antioxidants were ranked according to their total antioxidant capacity.