Biotta Purple Carrot Juice
780g of organic purple carrots are pressed to make up each and every bottle of Biotta Purple Carrot Juice. Together with an impressive lutein content, which initial research suggests is useful in helping to maintain healthy circulaton1, purple carrots have up to an estimated 28 times more anthocyanins than orange carrots. Both of these antioxidants are important for eye health2,3, in particular for maintaining eye health during old age.
Mild and almost sweet, Biotta’s vibrant Purple Carrot Juice is made from 100% organic, purple carrots with the juice of a generous 780g making up each bottle.
As with the others in the Biotta range, the juice is not from concentrate, there are no added extras and the juice is lacto-fermented which supports the production of naturally occurring, gut-friendly L+ lactic acid.
Are all Biotta juices organic?
Yes, all the Biotta juices are Swiss organic, EU organic as well as USDA approved organic.
Biotta’s juices are never from concentrate, what does this mean?
Juices made from concentrate have the water extracted from the fruit or vegetable to produce a fruit/vegetable concentrate. This concentrate is easier to transport and can be stored for longer, as its high fructose content acts as a preservative. When it reaches its destination, the concentrate is then diluted with water and bottled as juice. This has little in common with pressed juice because valuable nutrients (and sometimes even the aroma!) can easily be lost during this process. As a result of this, Biotta does not use concentrates and only offers premium freshly pressed juices as opposed to reconstituted concentrates.
Why are Biotta juices lacto-fermented?
The process of fermentation allows foods to safely stay edible longer. Lactobacillus bacteria are found on the surface of all plants and have the ability to convert naturally occurring sugars and starches quickly and easily into lactic acid. The lactic acid acts as a natural preservative that is able to inhibit the growth of harmful bacteria.
Beyond preservation advantages, lacto-fermentation also increases or maintains the vitamin and enzyme levels, as well as digestibility, of the fermented food, and is beneficial for gut health.
1. Dwyer, J.H. et al. Oxygenatedcarotenoid lutein and progression of early atherosclerosis. Circulation, 2001, 103(24), (2922-2927)
2. Richer, S, et al. Double-masked, placebo-controlled, randomized trial of lutein and antioxidant supplementation in the intervention of atrophic age-related macular degeneration: the Veterans LAST study (Lutein Antioxidant Supplementation Trial)”. Optometry. 2004, 75 (4): 216–30
3. Zafra-Stone, S. et al Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol Nutr Food Res. 2007, 51(6), (675-683)
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