Here is an interesting video that tries to determine which antioxidant is best. The three antioxidants tested were green tea, vitamin C and astaxanthin. These antioxidants were tested for their ability to prevent oxidation of freshly cut apple.
The second part of the video looks at the effect of astaxanthin on the membrane of an egg yolk. Marco explains that the astaxanthin strengthens the membrane by spanning the double layer.
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