You can tell whether a food is rich in antioxidants by slicing it open, exposing it to air (oxygen), and then seeing what happens. If it turns brown, it’s oxidizing. Think about our two most popular fruits: apples and bananas. They turn brown quickly, which means there aren’t a lot of antioxidants inside them. (Most of the antioxidants in apples are in the peels.) Cut open a mango and what happens? Nothing happens, because there are lots of antioxidants in there. How do you keep fruit salad from turning brown? By adding lemon juice, which contains the antioxidant vitamin C. Antioxidants can
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