Consuming fruit and vegetable juices in liquid form (or blended concentrations) may reduce homocysteine levels and markers of oxidative stress, both of which are linked to improved heart health. (Click link to learn more.)
One large study observed a reduced risk of Alzheimer’s disease among those who drank fruit and vegetable juices three or more times per week, compared with those who drank them less than once per week. (Click link to learn more.)
The reduction in Alzheimer’s risk may be due to the high levels of polyphenols in the juices. These are antioxidants found in plant foods and believed to protect brain cells.
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