In the book I talk a lot about antioxidants and how they protect cells by mopping up the everyday waste products produced as cells go about their usual tasks.
But as well as this clean up job, it seems antioxidants also help reduce the build up of substances called advanced glycation endproducts (or AGEs). These substances are 'accidental' combinations of sugars and proteins that come about again as a result of some usual body processes. They, like oxidation byproducts, do harm that can lead to Alzheimer's and other illnesses.
So the fact that research shows antioxidants are also able to suppress the production of AGEs is a great thing. If you are into reading heavy science here is a link to the latest article, but it boils down to what dietitians are always saying:
The secret is eating as many different colors as possible at every meal. You don't need much of each - it's variety that is the key. It's also very unlikely any one antioxidant alone is the miracle some are claimed to be so don't spend a fortune on extracts of the latest berry, oil or endangered shellfish....just enjoy plenty of colours at every meal!