YELLOW CARROTS

Yellow carrots accumulate xanthophylls, pigments similar to beta-carotene that support good eye health. Lutein is one of the hydroxy carotenoids that make up the macular pigment of human retinas. Consuming foods high in lutein may increase the density of this pigment and decrease the risk for developing macular degeneration, an age-related disease. Yellow carrots are a novel food source that could increase lutein consumption.

Lutein is a natural colorant or pigment. It has been related to improving the health of the eye to reduce the risk of macular degeneration, and the health of the skin.
The lutein is an antioxidant that appears to inhibit or reduce harmful free radicals in various parts of the body.

Lutein also filters the light blue high-energy spectrum of visible light. It is believed that the blue light induces oxidative stress and possible damage by free radicals in human organs exposed to light, such as skin and eyes. Many people do not ingest a sufficient amount of lutein in the diet. Research has suggested that the dose of lutein is necessary because it exercises its benefits is equal to 6-20 mg per day. (1-2 glasies/day of black carrot juice).
The lutein is widely available, even in doses exceeding 20 mg in various dietary supplements, food and beverages for those who wish to increase their intake of lutein

PURPLE CARROTS

Purple carrots are good source of anthocyanin pigments against free radicals in the human body. Anthocyanins also prevent heart disease by slowing blood clotting. Purple carrots anthocyanins provide an excellent bright red colour at acidic pH values; therefore, purple carrot juice can be a good choice for colouring fruit juices and nectars, soft drinks, conserves, jellies and confectionary. It came out that purple carrot juice concentrate –more than row purple carrots- is the strongest antioxidant.

Anthocyanins or antocianine are a class of water-soluble pigments belonging to the family of flavonoids.

The antocianine have different tasks. Through their antioxidant power, protect from damage caused by ultraviolet radiation, absorbing light of a specific wavelength. They can react with oxidants such as molecular oxygen and free radicals thus reducing the damage that can cause these molecules to cells and tissues.
Thanks to this their antiradical and antioxidant activity, these substances can be very helpful for their uses in medicine. These pigments appear to protect against capillary fragility, and against several aging processes or cellular changes caused from oxygen, including inflammatory and carcinogenic changes. Some of these activities are the same as those found in wine.

VEGETABLE JUICE

Vegetable juice is a blend of tomato, carrots, celery, lettuce, parsley, spinach and natural aromas. Aureli produce the green blend as ingredient for vegetable juice -celery, lettuce, spinach and parsley- or the single strength different vegetable –celery juice, lettuce juice, spinach juice and parsley juice.
We also produce our own recipe of vegetable juice, a blend with tomato, carrots and our 4 green vegetable adding natural aromas as dressing to combine the flavours. 2/3 cup of our vegetable juice is equivalent to one serving of vegetables.
This is upheld by a recent study, which found that juices provide the same health benefits as whole vegetables in terms of reducing risks of cardiovascular disease and cancer.
Another study has found that drinking vegetable juice reduces risks of Alzheimer's Disease by 76%.