Carrots Antioxidant ValueExposing sliced carrots to UV-B, one of the three kinds of ultraviolet light in sunshine, can boost the antioxidant activity of the colorful, crunchy veggie. That’s according to preliminary studies by Tara H. McHugh, a food technologist and research leader at the ARS Western Regional Research Center in Albany, California, and her team.

Found mainly in fruits and vegetables, antioxidants are natural compounds that may reduce risk of cancer and cardiovascular disease.

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Although consumers are familiar with the concept of free radicals and antioxidants, they are often misled by claims of superior antioxidant activity of different beverages, which are usually based only on testing of a limited spectrum of antioxidant activities. There is no available direct comparison of PJ’s antioxidant activity to those of other widely available polyphenol-rich beverage products using a comprehensive variety of antioxidant tests.

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