Dr. Harman, who developed the free radical theory of ageing
(1956), suggests 3 methods of experimentally reducing free
radical damage in the bodies of experimental animals:

1. Reduce calories in the diet to reduce the
   production of free radicals in metabolism.
   
   
2. Minimise dietary components such as copper and
   polyunsaturated fats which tend to increase free
   radical production.
   
   
3. Add to the diet at least one more free radical
   quencher, such as vitamin A, C, E, B1, B5, B6, zinc,
   selenium, BHT and cysteine.
   
   

Free radical quenchers can improve the immune defense responses
of both T-cells (manager and killer white cells) and B-cells
(anti-body-making cells, which usually receive their
instructions from the T-cells).

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