Clinical literature suggests a negative correlation between fruit juice consumption and the occurrence of various diseases. Consequently, many commercially available beverages are based on fruit juices or green tea extracts with specific additives that increase their antioxidant power. In order to fully estimate their potential antioxidant capacity, several products marketed in Italy were analyzed for total phenolics and flavonoids, DPPH scavenging activity, TEAC, FRAP and ORAC-PYR. On average, fruit-based samples had more antioxidants than green teas, but specific additives significantly improved total antioxidant power. Differences between these samples and plain fruit juices were also evaluated. Total antioxidant supply remained almost constant during the entire shelf life of the products
