Anthocyanin rich vegetables

Anthocyanin is the red, blue-red, blue or purple pigment in vegetables such as red cabbage, red plums and rhubarb. It is also available in fruits such as blueberries, cherries and raspberries.

It is prevalent in buds and young shoots and is an underlying pigments of chlorophyll, that becomes apparent as a purplish pigment in autumn leaves when chlorophyll decomposes.

The color of the anthocyanins in these foods is affected by several factors including changes in pH that may occur during simmering.

Most studies on the effect of the initial processing operation on the anthocyanin ‘Lollo Rosso’ lettuce have found no significant changes. The anthocyanins of the vegetables in human diet have considerably more complex glycosyl moieties than those of the fruits.

The ‘average’ anthocyanin made from the 51 major anthocyanins occurring in vegetables has a molecular weight of 887.2 amu and consists of the anthocyanidin, 2.7 monosaccharide units and 0.9 aromatic acyl group
Anthocyanin rich vegetables

Health benefits of cauliflower juice

Cauliflower juice contains compounds that helps inhibit the growth of breast cancer cells, protects against prostate cancer, and stimulates the body’s detox systems. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.

Cauliflower contains the compound allicin, which helps reduce the risk of stroke and improves heart health. It helps in maintaining the heart and the cardiovascular system.

Allicin also helps detoxify and eliminate harmful chemicals in the blood and liver.

This vegetable also lowers cholesterol levels due to being rich source of fiber. Cauliflower also contains antioxidants and they act as an anti-inflammatory agent and they help build a healthy immune system.

 Calcium in cauliflower helps to make human bones and teeth strong along with many other important functions like transmission of nerve impulses.
Health benefits of cauliflower juice

Guava juice

The pectic substances could combine with protean or polyphenolic compounds to form a suspension phenomenon, termed as ‘cloud’. Therefore, highly, viscous and cloudiness are special characteristics of guava juice.

Pectinase treated guava juice will produce a clear juice after pressing or centrifuging in a decanter centrifuge.

If a very clear juice is required, then filtration will give a polished fruit product. Guava juice can be produced either from fresh fruits or form puree.

Guava juice has 11% total soluble solid, 6.64% total sugars, 6.02% reducing sugar, 0.76% acidity, 3.85 pH, 243 mg/100 g ascorbic acid and 1.02% pectin.

Guava juice is a powerful source of vitamin C. It helps the body in combating free radical produced metabolism and aids in preventing age0rlated chronic diseases, such as Alzheimer’s, cataract and rheumatoid arthritis.

Guava is one of the riches source of dietary fiber and thus is good for those sufferings from constipation. 

Guavas are an excellent source of essential minerals such as calcium, phosphorus, magnesium and iron.
Moreover, guava are also a good source of natural antioxidants such as the polyphenols and carotenoids.
Guava juice