Vegetable juices show a very complex composition with several hundred substances vegetable juices are characterized by a large number of secondary plant metabolites (also known as “phytochemicals”). The two most prominent groups are the polyphenols including the colorful anthocyanins, and the carotenoids.
Drinking vegetable juices is very popular in many countries, and also an efficient way to improve consumption of vegetables. The studies showed that vegetable juices affect cardiovascular risk factors, such as lowering blood pressure and improving blood lipid profiles. Cardiovascular disease is the leading cause of death in the United States. Many risk factors for cardiovascular disease, including high blood cholesterol, hypertension, obesity, and diabetes are substantially influenced by dietary factors.
The main mechanisms of action included antioxidant effects, improvement of the aspects of the cardiovascular system, inhibition of platelet aggregation, anti-inflammatory effects, and prevention of hyperhomocysteinemia.
The protective mechanisms of vegetables may include some of the known bioactive nutrient effects dependent on their antioxidant, anti-inflammatory and electrolyte properties, but also include their functional properties, such as low glycemic load and energy density. Taken together, the totality of the evidence accumulated so far does appear to support the notion that increased intake of vegetables may reduce cardiovascular risk. It is clear that vegetables should be eaten as part of a balanced diet, as a source of vitamins, fiber, minerals and phytochemicals.
Oxidative damage can result when the critical balance between free radical generation and antioxidant defenses is unfavorable. It has been hypothesized to play a key role in cardiovascular disease and other diseases. The antioxidant defense system has both enzymatic and nonenzymatic components that prevent radical formation, remove radicals before damage can occur, repair oxidative damage, eliminate damaged molecules, and prevent mutations. Several of the antioxidant enzymes are metalloenzymes, which contain trace minerals for which vegetables and fruit are significant sources.
Vegetable juice can lower incidence of cardiovascular disease
