A method of forming a fruit and vegetable juice rich in superoxide dismutase (SOD) comprises subjecting the fruit and vegetable juice to ultra-high-pressure processing, the pressure is 100 MPa to 800 MPa, and the time period is 1 minute to 30 minutes. After processings with the present method, the enzymatic activity of SOD is stable and, at the same time, the microorganisms in the fruit and vegetable juice can be killed. Thus, fruit and vegetable juices rich in superoxide SOD may be provided thereby.
