Antioxidants are important in their ability to fight toxicity in the bloodstream and may help fight off harmful infections. So, it plays an important role in the prevention of cancer as well as heart disease. Honey contains antioxidants, which are non-nutritive agents that decrease the activity of cell-damaging free radicals linked with many chronic diseases. In particular, darker varieties of honey can contain large quantities of a particular antioxidant called flavonoid, the same agent found in red grapes that has been credited with leading to lower instances of heart disease among wine drinkers. Honey’s antioxidants can also make cooked meat safer. When meat is cooked its fats release potentially dangerous free radicals, which can attack the body’s cells. But Dr.Engeseth found that adding one teaspoonful [5g] of honey to 100g of meat before cooking helps block these free radicals, as well as improving the smell and taste of the meat.