Carrot Juice
Ingredients
6 carrots
Preparation
Juice 6 carrots in a juicer. Sip it immediately to retain the freshness and the micronutrients. When recovering from a liver resection, carrot juice is wonderful to allay any tremors or shakes that might appear.
The three most important elements in carrots are Beta-carotene, Alpha Carotene, and Phytochemicals. Beta carotene usually receives the most attention when examining carrots. The body changes beta carotene into vitamin A, which is important in strengthening the vision, the immune system, keeping the skin, lungs and intestinal track in order, and promoting healthy cell growth.
Vitamin A is a pale yellow primary alcohol derived from carotene. It affects the formation and maintenance of skin, mucous membranes, bones, and teeth, vision and reproduction. In addition dietary Vitamin A, in the form of beta carotene, an antioxidant, may help reduce the risk of certain cancers.
Only so much beta carotene can be changed into vitamin A, and that which is not changed contributes to boosting the immune system and is also a potent antioxidant.
Alpha carotene. Beta carotene is not the only carotenoid. Often overlooked, and also found in carrots, is alpha carotene. According to an article in NCI Cancer Weekly (Nov. 13, 1989), Michiaki Murakoshi, who leads a team of biochemists at Japan’s Kyoto Prefectural University of Medicine, contends that alpha carotene may be more powerful than beta carotene in inhibiting processes that may lead to tumor growth.
Murakoshi indicates that neuroblastoma (cancer) cells coated with carotenoids experience a drop in N-myc activity compared to untreated cells. Research suggests that phytochemicals, working together with nutrients found in fruits, vegetables and nuts, may help slow the aging process and reduce the risk of many diseases, including cancer, heart disease, stroke, high blood pressure, cataracts, osteoporosis, and urinary tract infections. They can have complementary and overlapping mechanisms of action in the body, including antioxidant effects, modulation of detoxification enzymes, stimulation of the immune system, modulation of hormone metabolism, and antibacterial and antiviral effect.
“Phyto” is a Greek word that means plant and phytochemicals are usually related to plant pigments. So, fruit and vegetables that are bright colors – yellow, orange, red, green, blue, and purple – generally contain the most phytochemicals and the most nutrients.
