Which is better the actual fruit or the bottled juice as far as antioxidants? When you read about all the antioxidant properties of bottled fruit juice, did you ever think whether the bottled juice is different from the fruit that comes right off the tree? If the end product has been through factory heating processes, which are necessary to kill any bacteria in the pasteurization process, what's the result? If the product is flash pasteurized, does this save the antioxidants? Where can