The next time you go shopping for apple juice, pick up the pulpy, nonclarified kind. A study published in the Journal of the Science of Food and Agriculture has found that cloudy apple juice contains up to four times the amount of polyphenols—antioxidants also found in berries and red wine that are thought to be helpful in the fight against heart disease, cancer and other aging-related health issues. Turns out that the way the juice is made affects its levels of the compounds, say researchers from the Agricultural University of Wroclaw in Poland. "The clarification process increases the shelf life of the juices, but it also reduces the level of beneficial polyphenols," explains lead researcher Jan Oszmianski. If you can't get your hands on a bottle of the good stuff, let your kids munch on whole apples: The skin packs even more antioxidants than the juice.