Antioxidant in vegetable juice

It is hard to believe that once upon a time, the only choices of juice in supermarkets were orange, grapefruit, grape and cranberry.

Now there is an apparently infinite assortment of not only juices, but also blended fruit and vegetables juices.

Green leafy vegetables offer a cheap but rich source of a number of micronutrients and other phytochemicals having antioxidant properties.

Antioxidant can neutralize free radicals, which cause oxidative damage to biological molecules, especially to lipids, proteins and nucleic acids. Vitamins A, C and E, carotenoids and polyphenol are the major antioxidant compounds of fruits and vegetable.

Significant vegetable sources of antioxidants in direct human consumption and in the form of products such as vegetable juices include tomatoes, celery, parsley, onions, carrots, red peppers and beets.

Lettuce may provide relatively low levels of antioxidative phytochemicals that contribute to human health, but lettuce leaf extracts do contain compounds with high specific peroxyl radical scavenging activities.
Antioxidant in vegetable juice