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Plant juices


We often hear of fruit juices, but almost never of plant juices. The latter are preparations obtained from the pressing of fresh plants. In fact, plant tissues contain liquid substances that can be easily extracted by crushing and pressing the leaves or other parts of the plant. Plant juices are of some importance in the field of modern herbal medicine because they are used for cosmetic or phytotherapeutic purposes. Many plant juices are used as draining, digestive or purifying, or as slimming or soothing to the skin. The advantage of these preparations is that they are 100% natural and contain no preservatives or dyes. The juice is, in fact, extracted from the fresh plant at the time of harvest, without it being dried or pulped. The freshness of the plant guarantees almost all the active plant ingredients that are transferred into the juice. Among the most famous plants, from which juices are extracted, we remember the carrot, the artichoke, the aloe, the agave and the nettle. The juice of the plant has the same properties as the species from which it is extracted. That of carrot will therefore be rich in antioxidants, that of artichoke will stimulate liver functions, that of aloe will have a soothing effect on inflamed skin, that of nettle will have draining effects. Plant juices are also rich in minerals and substances that protect and strengthen the intestinal flora. Inside the plant juices can also be included those extracted from fruits. Among these are the pineapple, apple and noni juice. Pineapple juice has excellent diuretic properties and is effective in fighting cellulite; apple juice, on the other hand, in addition to anxiolytic effects, also has sweetening and flavoring properties. Finally, noni juice, extracted from the fruits of the homonymous plant, has antiseptic, antioxidant and immunostimulant properties. Plant juices can be purchased in powder form, in health food stores. The powders will then be mixed with water to get the juice to drink during the day. Instead, beware of fruit juices sold at the supermarket. These products, in fact, are made with the addition of artificial sugars, dyes and preserves. 100% natural, on the other hand, are the juices obtained from the pressing of fresh fruits and plants kept at home. Among these is certainly the lemon one. Squeezed on the moment, from the fresh citrus fruit, lemon juice is used to dress salads and meat dishes. In the kitchen it is better to use it often, because its consumption helps to better assimilate the iron contained in the meat.