Fruit juice is a natural juice pressed out of a fruit and is unaltered in its composition during its preparation and preservation. It is important in human nutrition for beyond its use as a refreshing source of liquid. The juice can be part of a healthy diet.
Many fruits contain a variety of minor ingredients, particularly vitamins and minerals, as well as carbohydrates which are the predominant solid component.
Although fruit contains small amounts of protein and fat, these are not important ingredients of juices.
The more colorful the juice is or the darker its color, the more nutritious the juice. One example is pink grapefruit, which contains two chemicals that function as antioxidants and phytochemicals not found in regular grapefruit: lycopene and beta carotene.
Several components with antioxidant activity are found in fruit juices. These are including ascorbic acid, tocopherols (vitamin E), beta carotene and flavonoids.
Beta carotene has antioxidant activity that can quench the singlet oxygen that can induce precancerous cellular changes.
Cranberry juice products available commercially vary extensively, but 10-12 ounces of 27 percent cranberry juice per day is protective against urinary tract infections.
Cranberry juice conations the phytochemical polyphenol, which is believed to protect against heart disease and cancer.
Fruit juices are highly nutritive beverages and are rich in vitamins, minerals and other nutrients. Besides, they are delicious and have a universal appeal for their taste, aroma, flavor and color, when freshly expressed.
The nutrition of fruit juice
