It certainly wouldn't hurt to eat antioxidant rich foods, in light of
the work done by Braganza and others, suggesting that oxidative stress
is the underlying mechanism of pathology.  Blueberries, white tea, dark
chocolate, etc.  Also, it's very important to keep your intake of
unsaturated fatty acids and oxidized cholesterol to a minimum.  Only
boil eggs and shellfish.  Avoid other meats, unless you want to boil
some lean, free range meats.  Do not use oils like safflower,
sunflower, flax, canola, soybean, etc.  Some are worse than others, but
just use butter uncooked, and trim the yellow sides off if the sides of
the sticks are in fact yellowed - that is oxidized lipid, and that is
likely to be the cause of this and other so-called chronic diseases.