Mario Ferruzzi, Purdue University (IMAGE) Purdue University Caption An in vivo study supports earlier research showing that adding ascorbic acid and sugar to green tea may increase the amount of antioxidants the body is able to absorb, said Mario Ferruzzi, associate professor of food science and nutrition. Credit Purdue Agricultural Communications file photo/Tom Campbell Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.