Hello,
I am trying to create a "dummy friendly" demonstration to visually show how antioxidants (particularly Vitamin C) reverses the effects of oxidation and darkness or browning.
I know that one can prevent browning in an apple by putting lemon juice on the fruit immediately after cutting it open. Is there any way to reverse the browning of an apple after the damage has already been done... with any type of antioxidant?
Are there any other clear ways to show an antioxidant clearing up the results of oxidation? I also thought about using lemon juice to remove tarnish/browning.
Thank you for your help in advance.
