The action of these antioxidant substances is complex and poorly understood. Each substance has a specific action, but it is in combination that antioxidants appear most powerful. Attempts to mimic their effects with supplements have been largely unsuccessful; it seems nature remains smarter than mankind when it comes to antioxidants. Part of the reason for this seems to be bioavailability: Your body “knows” how to use natural antioxidants; it does not know how to use the lab-made versions.
Dark chocolate -- but not milk chocolate or dark chocolate eaten with milk -- is a potent antioxidant, report Mauro Serafini, PhD, of Italy's National Institute for Food and Nutrition Research in Rome, and colleagues. Their report appears in the Aug. 28 issue of Nature. Antioxidants gobble up free radicals, destructive molecules that are implicated in heart disease and other ailments.

Antioxidants include dozens of food-based substances you may have heard of before, such as carotenoids like beta-carotene, lycopene and vitamin C. These are several examples of antioxidants that inhibit oxidation, or reactions promoted by oxygen, peroxide and/or free radicals. (1) Research suggests that when it comes to longevity and overall health, some of the benefits of consuming antioxidant foods, herbs, teas and supplements include:
not always easy to spot sugar on the ingredients list, even when it is added. More than 60 names appear on labels, all of which mean sugar was added to the product. It’s no wonder cutting sugar is a challenge. Anything with sugar, syrup or sweetener as part of the name qualifies. Look for “ose” words, such as fructose, glucose and sucrose, for other potential sugar sources. Look for lower-sugar versions of the foods you consume.
Sugar does more to your brain that just foster an addiction to the sweet ingredient. Eating large amounts of sugar can affect the brain’s pathways, potentially decreasing the ability to store new information. Sugar can interfere with communication between nerve cells, potentially altering your mood, memory and processing of information. It can feel as if you are in a fog
A recent study by Swedish researchers found that women who ate high amounts of chocolate — about two candy bars per week — had a 20 percent lower risk of stroke. In a similar study, British researchers also found that people who ate more chocolate were 30 percent less likely to have a stroke. However, researchers added that more study is needed to determine the exact amount and types of flavonoid-rich chocolates that would be most help lessen stroke risk.
Unlike sugar, salt also appears beneficial to our brain. Indeed, sodium helps to move vitamin C into the brain, whereas glucose competes with its uptake. Sugar also depletes the body of B vitamins, including thiamine, which is extremely important for brain health. This suggests that consuming salt is indeed good, and even necessary, for brain health whereas overconsuming sugar wreaks havoc.

The research is piling up that soda is bad for your brain, as are other added sugars. An animal study from Oregon State University found that a high-sugar diet led to cognitive impairments, including memory problems. And a UK study recently found the “tipping point” at which blood sugar negatively affects the progression of Alzheimer’s. “Excess sugar is well known to be bad for us when it comes to diabetes and obesity, but this potential link with Alzheimer’s disease is yet another reason that we should be controlling our sugar intake in our diets,” study author Dr. Omar Kassaar of the University of Bath said in a press release.