A study published in the September 2010 issue of the British Journal of Nutrition showed that individuals with higher levels of antioxidants had reduced mortality. Regardless of the cause of death (vascular, cardiac, autoimmune, respiratory), individuals evaluated over a period of 13 years with the highest antioxidant levels lived longer.

Increased blood levels of vitamin C, carotenoids, selenium and zinc were significantly associated with a reduction in mortality as was the dietary intake of vitamin C, carotenoids, zinc, copper and total energy. Presumably, the reduction in inflammation and free radical production directly related to increased antioxidant status has a protective effect.

Life Extension Journal, Jan 2011.