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With the New Year, many people are making resolutions to eat healthier, by eating more vegetables, for example. But those who don t like the taste or texture of some vegetables might prefer to drink them in a home-squeezed juice. Now, researchers reporting in
ACS Food Science & Technology have found that the choice of household juicing technique can influence the phytochemical content and antioxidant activity of common vegetable juices.
Home juicing machines have become popular in recent years, with different types available. For example, blenders crush vegetables with fast, spinning blades, and the resulting juice is typically thick, with much pulp and dietary fiber. In contrast, high-speed centrifugal juicers quickly pulverize veggies and separate out pulp and fiber, making for a thinner juice. Low-speed juice extractors squeeze juice with a horizontal auger that rotates vegetables at a low speed, producing the least heat of the three methods and also removing pulp and