Many small-molecule antioxidants found in whole fruits and vegetables are analyzed and identified in this laboratory module for upper-division biochemistry courses. During this experiment, students develop their knowledge of the bioactivity of fruit and vegetable products while learning techniques to identify vitamins and nutritionally derived secondary metabolites. Students first develop skills by analyzing wellstudied fruit and vegetable juice products prior to development of a multicomponent fruit and vegetable superjuice displaying maximal antioxidant capacity. Antioxidant capacity is measured using ascorbic acid standardized ferric reducing antioxidant power (FRAP) assay, and both aqueous and lipophilic small molecules are identified using reversephase, high-performance liquid chromatography. Final analyses include correlation of whole fruit and vegetable products with antioxidant capacity and vitamin content using basic statistical analysis, and identification and characterization of antioxidant compounds derived from whole produce. This laboratory experiment is designed to be performed by groups of three or four students in three, 4 h laboratory periods; however, the modular nature of the experiment allows for completion of the components separately. This laboratory is easily adapted for use with thin layer chromatography to allow maximum resource flexibility.