Picking the right anti-oxident could take a little homework. Basically most of us porbably know that an anti-oxident primarily controls free radicals, those little oxygen hungry mechanisms that damage otherwise healthy cells by robbing oxygen molecules or something like that to the best of my memory. The use of anti-oxidents started gaining speed back in the 70's as orthomolecular nutrition or mega-vitamin therapy caught on. Users simply took large doses of commonly known anti-oxidents like A,E, D,C and some members of the B Complex. By the 80's life extension brought in a new generation of anti-oxidents like CoQ10 and superoxide dismutase. The use of powerful food grade preservatives like ascorbyl palmitate, BHT, thiodiproprionic acid and di-laurly thiodipropionic acid also became a staple. By the 90's more exotic items like N-acetyl carnitine, grape seed extracts and pine bark extracts appeared. And, of course we could go on and on about the anti-oxident effects of ceratain amino acids. Bottom line is that anti-oxidents do different things as the earlier dispaly on NAC illustrated. Some are just basic singlet oxygen quenchers and others have far more redeeming effects on cellular tissues like food grade preservatives. Some are also better at keeping body fat from oxidizing. So NAC is a very good start but you might want to broaden your selecton to cover all your bases. My apologies if I've bored any one to tears.