The Effects of Antioxidant Juice The only way for the body to defend itself from free radicals is through antioxidants. Unfortunately, human beings are one of the few animal species that do not produce their own antioxidants. That is why we depend so much on our diet for our source of antioxidants. In the study about antioxidant juice from pomegranates, researchers have found that the substance can effectively reverse the progression of atherosclerosis, or the hardening of the arteries. Because free radicals are chemically unstable, they have this bad habit of stealing electrons from stable molecules and in so doing, turn these molecules into free radicals themselves. The result is a chain reaction which can only be stopped with the entrance of antioxidants. Herbal antioxidants are the body's natural defenses against harmful radicals. It was observed in both studies that while the meat browned during cooking more extensively than traditionally preserved products, taste was not negatively affected. For the other study, Engeseth worked with yet another colleague, Nele Gheldof, a doctoral student in the department of food science and human nutrition. It would have been better if you only end up with thunder thighs after a bowl of rich cream, but there are far more serious health risks you'll have to consider when you indulge yourself with such things. That was then. This is now and it's perfectly okay to whip out your spoons, forks, and mats because today is decades in the making; today is the day you are permitted to salivate. Previous studies have shown that antioxidant vitamins, such as vitamin E, vitamin C, and beta carotene (a from of vitamin A), have potential health-promoting properties. The data on antioxidant vitamins is incomplete for the most part but up to 30 percent of Americans are already taking some form of antioxidant vitamin supplement along with their diet. Chain-breaking is also called Stabilization. The other aspect is more on the preventive side. Antioxidant enzymes like superoxide dismutase, catalase, and glutathione peroxidase prevent oxidation by reducing the rate of chain initiation. This time, instead of waiting for the free radicals to make a long chain of free radicals, antioxidants scavenge initiating radicals and destroy them before oxidation is set in motion.