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Vegetable Juices
Vegetable Juices are nutrient-rich liquids extracted from a variety of vegetables through juicing or blending.
These juices offer a concentrated source of vitamins, minerals, antioxidants, and other beneficial plant compounds that can enhance overall health and wellness.
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These juices offer a concentrated source of vitamins, minerals, antioxidants, and other beneficial plant compounds that can enhance overall health and wellness.
Explore the power of vegetable juices with PubCompare.ai's AI-driven research protocol optimization.
Easily locate and compare juicing protocols across literature, pre-prints, and patents to ensure reproducability and accurracy.
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Most cited protocols related to «Vegetable Juices»
Alcoholic Beverages
Amniotic Fluid
Beer
Beverages
Black Tea
Carbohydrates
Coffee
Diet Drinks
Eating
Energy Drinks
Fat-Restricted Diet
Food
Light
Macronutrient
Milk
Soft Drinks
Vegetable Juices
Water Consumption
Wine
All the volunteers gave the informed consent before the trial was started. Subjects were allowed to continue their normal dietary habits. The ten healthy subjects (6 men and 4 women, age: 23–41 years) had taken the commercially available vegetable juice for 1 week (3 bottles per day; morning, noon, and night). Two hundreds and eighty-five ml of vegetable juice was contained in a bottle. The concentrations of α-tocopherol, ascorbic acid, β-carotene, and lycopene in the vegetable juice were 9.0–32.6 µM, 896.5 µM, 32.5–116.6 µM, and 82.3 µM, respectively (calculation from the data mentioned on a bottle of vegetable juice). Before and after the trial, blood was drawn from the antecubital vein into a heparinized syringe before lunch. Immediately after drawing blood, plasma was prepared by centrifugation at 3,000 rpm, and then plasma TAC was measured.
alpha-Tocopherol
Ascorbic Acid
BLOOD
Carotene
Centrifugation
Healthy Volunteers
Lycopene
Plasma
Syringes
Vegetable Juices
Veins
Voluntary Workers
Woman
Adult
Cognition
Diet
Food
Fruit
Fruit Juices
Lactuca sativa
Malignant Neoplasms
Mental Recall
Plant Leaves
Potato
Salads
Tomatoes
Vegetable Juices
Vegetables
All subjects fasted according to the guidelines of the Buchinger fasting therapy [31 (link)] under daily supervision of nurses and specialized physicians. On the day before the beginning of the fast, the participants were given a 600 kcal vegetarian diet divided into 3 meals of either rice and vegetables or fruits, according to individual preference. To initiate the fasting period, the intestinal tract was emptied through the intake of a laxative (20–40 g NaSO4 in 500 ml water). During fasting all subjects were asked to drink 3 L of water or non-caloric herbal teas daily with an optional portion of 20 g honey. Additionally, an organic freshly squeezed fruit or vegetable juice (250 ml) was served at noon and a vegetable soup (250 ml) in the evening, leading to an average total calorie intake of 200–250 kcal and 25–35 g of carbohydrates per day. At the beginning of the fasting period the subjects entered a program of light physical exercise alternating with rest and individual mild non-physical treatments like hydrotherapy or physiotherapy. The exercise program consisted of light to moderate intensity outdoor walks and group gymnastics. The whole program was led by certified trainers. During the fasting period an enema or, if preferred by the patient, a mild laxative was applied every second day in order to remove intestinal remnants and desquamated mucosal cells. On the last day of fasting, food was stepwise reintroduced during an average of 4 days, with an ovo-lacto-vegetarian organic diet progressively increasing from 800 to 1600 kcal/day.
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Carbohydrates
Cells
Enema
Food
Fruit
Honey
Hydrotherapy
Intestines
Laxatives
Light
Mucous Membrane
Nurses
Patients
Physical Examination
Physicians
Rice Flour
Supervision
Teas, Herbal
Therapy, Physical
Vegetable Juices
Vegetables
DDS and FVS were used to assess dietary diversity and food variety. Since DDS and FVS are supposed to reflect the probability of micronutrient adequacy of the diet, the fats and oils, condiments, sugar and wine data, which do not contribute to the essential micronutrient density of the diet, were not included in the DDS and FVS calculation, as per the recommendations of the Food and Agriculture Organization (FAO) guidelines [13 ].
DDS was defined as the number of food groups consumed over a period of three days of dietary recall. According to the 2016 Chinese Dietary Guideline [6 ], with consideration of the most common food groups consumed for Chinese children, the following nine food groups were included to construct DDS: (1) cereals, potatoes and starches; (2) fresh vegetables and pure vegetable juice (excluding pickled vegetables); (3) fresh fruits and pure fruit juice (excluding preserved fruits); (4) legumes and nuts; (5) meats (including pork, beef, poultry and organs); (6) fish (including seafood, freshwater fish and aquatic products); (7) eggs; (8) milk; and (9) moderation foods (including sweet or oily cookies, salty snacks, cakes, western fast foods, puffed food, cream and beverages). DDS was calculated by summing the number of unique food groups consumed by the child during the survey days. One point was awarded to each food group if a participant consumed any food in any of the above groups. Consuming different food items from the same group would not be counted repeatedly. An all-inclusive DDS calculation method was used without a minimum intake for the food group. The total score was the sum of the scores for the nine food groups and the maximum score possible was 9. A DDS below the recommendation was defined as a score lower than 8, in line with the Chinese Dietary Guideline (CDG) [6 ].
As indicated in Fernandez’s study, overall food variety, and food variety in certain food groups, could predict nutritional status in children [16 (link)]. We further assessed food variety by using an overall FVS (OFVS), FVS of the fruit and vegetable group (FVS_FV) and FVS of the animal food group (FVS_AF). OFVS was assigned based on the total number of food items of the whole diet consumed during the survey days. One point was given to OFVS for each consumed food item. Scores were assigned to FVS_FV and FVS_AF with the same method. Animal foods were defined as meat, fish, egg and milk. The three FVSs and DDS were further divided into low, medium and high category according to their tertiles.
DDS was defined as the number of food groups consumed over a period of three days of dietary recall. According to the 2016 Chinese Dietary Guideline [6 ], with consideration of the most common food groups consumed for Chinese children, the following nine food groups were included to construct DDS: (1) cereals, potatoes and starches; (2) fresh vegetables and pure vegetable juice (excluding pickled vegetables); (3) fresh fruits and pure fruit juice (excluding preserved fruits); (4) legumes and nuts; (5) meats (including pork, beef, poultry and organs); (6) fish (including seafood, freshwater fish and aquatic products); (7) eggs; (8) milk; and (9) moderation foods (including sweet or oily cookies, salty snacks, cakes, western fast foods, puffed food, cream and beverages). DDS was calculated by summing the number of unique food groups consumed by the child during the survey days. One point was awarded to each food group if a participant consumed any food in any of the above groups. Consuming different food items from the same group would not be counted repeatedly. An all-inclusive DDS calculation method was used without a minimum intake for the food group. The total score was the sum of the scores for the nine food groups and the maximum score possible was 9. A DDS below the recommendation was defined as a score lower than 8, in line with the Chinese Dietary Guideline (CDG) [6 ].
As indicated in Fernandez’s study, overall food variety, and food variety in certain food groups, could predict nutritional status in children [16 (link)]. We further assessed food variety by using an overall FVS (OFVS), FVS of the fruit and vegetable group (FVS_FV) and FVS of the animal food group (FVS_AF). OFVS was assigned based on the total number of food items of the whole diet consumed during the survey days. One point was given to OFVS for each consumed food item. Scores were assigned to FVS_FV and FVS_AF with the same method. Animal foods were defined as meat, fish, egg and milk. The three FVSs and DDS were further divided into low, medium and high category according to their tertiles.
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Beef
Beverages
Carbohydrates
Cereals
Child
Child Nutritional Physiological Phenomena
Chinese
Condiments
Diet
Fabaceae
Fast Foods
Fats
Feeds, Animal
Fishes
Food
Fowls, Domestic
Fruit
Fruit Juices
Inclusion Bodies
Meat
Mental Recall
Micronutrients
Milk, Cow's
Nuts
Oils
Pork
Potato
Seafood
Snacks
Sodium Chloride, Dietary
Starch
Vegetable Juices
Vegetables
Wine
Most recents protocols related to «Vegetable Juices»
Example 3
Example 3 was made by combining 70 g of aquafaba (61% by weight), 40 g of sucrose (35% by weight), 1.2 g sucralose (1% by weight), 1.3 g vegetable juice liquid color (1% by weight), and 2.9 g natural mixed berry flavoring (3% by weight). The aquafaba contained about 90% water and about 2% protein, by weight. The combined ingredients were whipped to form a foam. The foam was piped onto a tray and baked to form a stable, baked solid foam.
The solid foam was added to 250-mL milk at a refrigerated temperature of about 40° F. to about 32° F. (about 4° C. to about 0° C.). The foam disintegrated quickly to form a purplish, mixed berry-flavored beverage.
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Berries
Beverages
Milk
Proteins
sucralose
Sucrose
Vegetable Juices
A validated, semi-quantitative 32-item Beverage Intake Assessment Questionnaire (BIAQ) [10 (link)] and a 143-item validated semi-quantitative FFQ (38) specifying usual portion sizes, were administered by trained dietitians to assess habitual fluid and dietary intakes, respectively. These two questionnaires have been validated within populations of older, Spanish individuals, which are analogous to the current study population, and both have been found to be reproducible with relative validity [10 (link), 38 (link)]. The BIAQ recorded the frequency of consumption of various beverage types during the month prior to the visit date. The average daily fluid intake from beverages was estimated from the servings of each type of beverage. The questionnaire items on beverages included: tap water, bottled water, natural fruit juices, bottled fruit juices, natural vegetable juices, bottled vegetable juices, whole milk, semi-skimmed milk, skimmed milk, drinking yogurt, milkshakes, vegetable drinks, soups, jellies and sorbets, soda, light/zero soda, espresso, coffee, tea, beer, non-alcoholic beer, wine, spirits, mixed alcoholic drinks, energy drinks, sports drinks, meal replacement shakes, and other beverages. The water and nutrient contents of the beverages were estimated mainly using the CESNID Food Composition Tables [39 ], complemented with data from the BEDCA Spanish Database of Food Composition [40 ].
The FFQ collected data on food intake based on the year prior to the visit according to nine possible frequency categories, which ranged from “never or almost never” to “> 6 portions/day” and based on the dietary guidelines for the Spanish population [41 ]. The information collected was converted into grams per day, multiplying portion sizes by consumption frequency and dividing the result by the period assessed. Ten food groups composed of vegetables, fruits, legumes, cereals, dairy beverages, meat and poultry, fats, nuts, fish/seafood, and other foods were determined to assess the contribution of foods to total water intake. Food groups and energy intake were estimated using Spanish food composition tables [42 , 43 ]. Drinking water intake, water intake from all fluids, total water intake, EFSA total fluid water intake (TFWI), and EFSA total water intake (TWI) were computed (descriptions summarized in Additional file1 : Table S1). Drinking water intake was estimated based on tap and bottled water intakes based on BIAQ responses. Water intake from all fluids was computed from tap and bottled water, plus water from other beverages based on responses to the BIAQ. Total water intake encompassed water intake from all fluids in addition to water present in food sources based on responses to the FFQ. Water intake was further categorized based on established reference values. The EFSA recommendations for total water intake (EFSA TWI) for older adults (2.5 L/day and 2.0 L/day for men and women, respectively) in conditions of moderate environmental temperature and moderate physical activity [20 ] were used as reference values. Further categorizations were determined based on total water intake from fluids alone, based on EFSA recommendations (EFSA TFWI), where recommended levels for older adults are set to at least 2.0 L/day and 1.6 L/day for men and women, respectively [20 ].
The FFQ collected data on food intake based on the year prior to the visit according to nine possible frequency categories, which ranged from “never or almost never” to “> 6 portions/day” and based on the dietary guidelines for the Spanish population [41 ]. The information collected was converted into grams per day, multiplying portion sizes by consumption frequency and dividing the result by the period assessed. Ten food groups composed of vegetables, fruits, legumes, cereals, dairy beverages, meat and poultry, fats, nuts, fish/seafood, and other foods were determined to assess the contribution of foods to total water intake. Food groups and energy intake were estimated using Spanish food composition tables [42 , 43 ]. Drinking water intake, water intake from all fluids, total water intake, EFSA total fluid water intake (TFWI), and EFSA total water intake (TWI) were computed (descriptions summarized in Additional file
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Aged
Alcoholic Beverages
Alcoholics
Beer
Beverages
Cereals
Coffee
Dietitian
Eating
Energy Drinks
Fabaceae
Fats
Fishes
Food
Food Additives
Fowls, Domestic
Fruit
Fruit Juices
Gels
Hispanic or Latino
Light
Meat
Milk
Multiple Endocrine Neoplasia Type 2a
Nutrients
Nuts
Seafood
Tremor
Vegetable Juices
Vegetables
Water Consumption
Wine
Woman
Yogurt
Survey participants were asked to indicate their daily consumption levels of fruits and vegetables both “before the COVID-19 pandemic” and “during the past month [during the pandemic].” These questions were informed by evidence that consuming fruits and vegetables plays an important role in protecting a person against chronic diseases [45 (link)]; they were adapted from previous public health studies [32 (link),33 (link)]. For fruit consumption, participants were asked, “In an average day [before the COVID-19 pandemic began/during the past month], about how many servings of fruit did you eat, counting fresh, canned, dried or frozen fruits? A serving is defined as the following: (a) 1 medium fruit (such as apples, oranges, bananas, pears); (b) ½ cup chopped, cooked, or raw fruit; or (c) ¾ cup fruit juice”. For vegetable consumption, participants were asked, “In an average day [before the COVID-19 pandemic began/during the past month], about how many servings of vegetables did you eat, counting fresh, canned, and dried frozen vegetables? A serving is defined as the following: (a) 1 cup of raw leafy vegetables (such as lettuce); (b) ½ cup of other vegetables (either chopped, cooked, or raw); or (c) ¾ cup of vegetable juice”.
Responses were reported as whole number values. The fruit and vegetable values were combined for a total consumption measure and analyzed as a continuous variable. A variable to represent changes in fruit and vegetable consumption was calculated by subtracting the value for before the COVID-19 pandemic from in the past month. This difference was converted to a categorical variable for analysis, with values greater than zero categorized as “Increase” (coded as 1), values less than zero categorized as “Decrease” (coded as 2), and values equal to zero categorized as “No change” (coded as 3).
Responses were reported as whole number values. The fruit and vegetable values were combined for a total consumption measure and analyzed as a continuous variable. A variable to represent changes in fruit and vegetable consumption was calculated by subtracting the value for before the COVID-19 pandemic from in the past month. This difference was converted to a categorical variable for analysis, with values greater than zero categorized as “Increase” (coded as 1), values less than zero categorized as “Decrease” (coded as 2), and values equal to zero categorized as “No change” (coded as 3).
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Banana
COVID 19
Disease, Chronic
Freezing
Fruit
Fruit Juices
Lactuca sativa
Pandemics
Pears
Plant Leaves
Vegetable Juices
Vegetables
For spore production, A. flavus was grown on V8 agar medium, which contains 5% V8 vegetable juice (Campbell Soup Company, Camden, NJ, USA) and 2% agar, pH 5.2. Kojic acid medium (KAM) for KA production [16 (link)] was modified slightly to contain 0.05% yeast extract, 0.1% K2HPO4·3H2O, 0.05% MgSO4·7H2O, and 2% glucose (pH 6.0). A potato dextrose agar medium (Difco, Detroit, MI, USA) supplemented with 1 mM ferric ion also was used for the examination of KA production. All fungal cultures were grown at 30 °C in the dark.
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Agar
Glucose
kojic acid
potassium phosphate, dibasic
Solanum tuberosum
Spores
Sulfate, Magnesium
Vegetable Juices
Yeast, Dried
The fruit samples were purchased from a local farm grower and low-cost open market while the fruit-based juices were purchased from the food courts located within the market or street (Table S1 ). Samples consisted of (1) strawberry fruits of ripening stage 5–6 (SFS) from a local farm grower (n = 150), (2) strawberry fruits stage 5–6 (SFM) purchased from the low-cost market (n = 150), (3) gooseberries of ripening stage 6 (PRS) purchased form a local farm grower with calyx (n = 250), and (4) gooseberries from the low-cost market at stage 6 (PRM) with calyx (n = 250); 5 independent batches were purchased at the one-month interval. In the case of a farm grower, the owner was asked to collect randomly healthy fruits from the field without any visible damage. This study was realized between January–October 2022, regardless of the season. In addition, 20 different fruit- and vegetable-based juices (200mL of each 3 batches/ juice; n = 60 samples) were purchased in plastic bags or plastic recipients as they were sold by local vendors in the food courts of low-cost markets (LA: Amazonas: 6 juices; LS: Santo Domingo: 7 juices) and parks (PK: Centrica: 7 juices). The juices were prepared freshly by using a blender. In the case of the mixed juices, the ingredients of animal origin were kept in plastic boxes and added to the juice according to the vender recipe. The recollection of juice samples was realized between June–November 2019 and February–July 2020, regardless of the season, and was chosen as the stands are permanently located in the market. Table S1 described the juice composition and health benefits according to the retailer description. All samples were brought to the laboratory and immediately proceeded to bacteriological analysis.
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Animals
Food
Fruit
Fruit Juices
Gooseberries
Kidney Calices
Reproduction
SELL protein, human
Strawberries
Vegetable Juices
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More about "Vegetable Juices"
Vegetable juices are nutrient-dense liquids extracted from a variety of plant-based sources, including leafy greens, root vegetables, and cruciferous veggies.
These vibrant juices offer a concentrated dose of essential vitamins, minerals, antioxidants, and other beneficial phytochemicals that can support overall health and wellness.
Through processes like juicing or blending, the natural goodness of vegetables is transformed into a convenient, easy-to-consume form.
Explore the power of these plant-based elixirs with PubCompare.ai's AI-driven research protocol optimization.
Easily locate and compare juicing techniques, product formulations, and scientific findings across published literature, preprints, and patent documents to ensure reproducibility and accuracy in your research.
Our advanced AI-powered comparisons can help you identify the most effective juicing protocols and high-quality products to elevate your work.
From the FastPrep Instrument for efficient sample preparation to the Qubit dsDNA BR Assay Kit and Qubit (1.0) Fluorometer for precise DNA quantification, PubCompare.ai's suite of tools can streamline your scientific discovery process.
Unlock the full potential of vegetable juices and experinece the future of evidence-based research today.
Leverage the power of the BioTek Synergy 4 multimode microplate reader, the Synergy UV water purification system, and other cutting-edge technologies to validate your findings and drive innovative breakthroughs.
Explore the latest advancements in this dynamic field and unlock the secrets of plant-based nutrition with PubCompare.ai.
These vibrant juices offer a concentrated dose of essential vitamins, minerals, antioxidants, and other beneficial phytochemicals that can support overall health and wellness.
Through processes like juicing or blending, the natural goodness of vegetables is transformed into a convenient, easy-to-consume form.
Explore the power of these plant-based elixirs with PubCompare.ai's AI-driven research protocol optimization.
Easily locate and compare juicing techniques, product formulations, and scientific findings across published literature, preprints, and patent documents to ensure reproducibility and accuracy in your research.
Our advanced AI-powered comparisons can help you identify the most effective juicing protocols and high-quality products to elevate your work.
From the FastPrep Instrument for efficient sample preparation to the Qubit dsDNA BR Assay Kit and Qubit (1.0) Fluorometer for precise DNA quantification, PubCompare.ai's suite of tools can streamline your scientific discovery process.
Unlock the full potential of vegetable juices and experinece the future of evidence-based research today.
Leverage the power of the BioTek Synergy 4 multimode microplate reader, the Synergy UV water purification system, and other cutting-edge technologies to validate your findings and drive innovative breakthroughs.
Explore the latest advancements in this dynamic field and unlock the secrets of plant-based nutrition with PubCompare.ai.