Anthocyanins – A group of flavonoids (a family of phytonutrients) that impart a blue or red colour to some plant foods. Anthocyanins act as antioxidants.
Antioxidants – Compounds that help protect the body by neutralizing free radicals, or unstable molecules, which can damage cells. Antioxidants can be naturally occurring, as found in plants, or synthetic.
Beta Carotene – A type of carotenoid (a family of phytonutrients) that imparts a yellow or orange colour to some plant foods. Beta carotene, which is converted by the body into Vitamin A, provides protection as an antioxidant and contributes to heart health, vision health and a healthy immune system.
Calcium– An essential mineral that is a structural component of bones and teeth, calcium also has a role in regulating hormones, contracting muscles, clotting blood and activating some enzyme systems.
Carbohydrates – A macronutrient and energy source of food, providing four calories per gram. Carbohydrates are the primary fuel source for the body.
Carotenoids – A class of plant pigments that are known for demonstrating antioxidant properties. Carotenoids include alpha carotene, beta carotene, beta cryptoxanthin, gamma carotene, lycopene, lutein and zeaxanthin. Because the body can convert beta-carotenoid, and to a lesser extent, alpha carotenoid and beta cryptoxanthin, into Vitamin A, they are also sources of this important nutrient.
Electrolytes – Minerals that carry an electric charge and help transmit nerve impulses and regulate fluids in and out of cells. Examples of electrolytes include calcium, chloride, potassium and sodium.
Fat – A macronutrient and energy source in food, providing nine calories per gram.
Fiber – Dietary fiber comes from the thick cell wall of plants. It is an indigestible complex carbohydrate. Fiber is divided into two general categories: insoluble and soluble.
Insoluble fiber – A type of fiber that does not dissolve in water. Also referred to as "roughage,"insoluble fiber absorbs water in the intestine, resulting in softer and more frequent stools. Insoluble fiber includes cellulose, hemicellulose and lignin.
Soluble fiber – A type of fiber that dissolves in water and helps lower blood cholesterol as part of a diet low in saturated fat and cholesterol. Soluble fiber includes gums, mucilages and pectin.
Flavonoids - A classification of phytonutrients, these include anthocyanins, catechins, flavanones, isoflavones, quercetin, resveratrol and tangeritin.
Folate – A B vitamin, folate occurs naturally in food, whereas folic acid is the synthetic form of the vitamin. Folate plays a role in DNA synthesis and amino acid metabolism. It also assists in cell division, which makes folate a critical nutrient during pregnancy to help reduce the risk of neural tube defects.
Free radical – An unstable atom with an unpaired electron.
From Concentrate – A term used to describe juice made by replacing water that was previously removed from the juice during processing.
Lutein – A type of antioxidant carotenoid that can impart a yellow or green colour to some plant foods such as kiwis and grapes.
Lycopene – A type of carotenoid that imparts a red colour to fruits and vegetables including tomatoes, watermelon, guava, papaya, apricots, pink grapefruit and blood oranges.
Macronutrients – A general term for carbohydrates, proteins and fats, which are compounds in foods that the body uses to generate energy or build cells.
Micronutrients – A general term for vitamins and minerals which are essential to normal growth and function but which are needed and present in the diet at much lower levels than are macronutrients.
Magnesium – An essential mineral, magnesium has a role in nerve impulse transmission and therefore muscle contraction, as well as in the synthesis of protein and enzyme activation. Magnesium is also an important component of bone.
Manganese – An essential mineral that is involved in the formation of bone and in amino acid, lipid, and carbohydrate metabolism.
Minerals – Inorganic substances contained in a wide variety of foods that assist in regulating processes of the body. Scientists have defined specific daily amounts that are necessary for good health. Minerals are not broken down during digestion and absorption, nor are they destroyed by heat or light. Minerals are classified as major or trace minerals based on the amount recommended per day.
Niacin – Also called vitamin B3, niacin is a water-soluble vitamin that helps cells produce energy, aids enzymes with proper functioning, and helps the body utilize sugars and fatty acids.
Not from Concentrate – Juice which has never had water extracted from it or been concentrated but has been pasteurized to preserve its freshness.
Phytochemicals/Phytonutrients – Plant substances that may provide a variety of health benefits beyond basic nourishment. Many of the bright colours in fruits and vegetables are due to these plant pigments. Phytochemicals are grouped according to their biochemical characteristics and purported protective functions in the body.
Protein – A macronutrient and energy source in food, providing four calories per gram. The building blocks of protein are amino acids.
Potassium – A mineral that functions as an electrolyte, meaning it carries an electric charge. Potassium helps regulate fluids and mineral balance in cells, helps maintain blood pressure, assists in transmitting nerve signals and helps muscles contract.
Riboflavin – Vitamin B2, riboflavin is a water-soluble vitamin that helps metabolize carbohydrates and fats. Riboflavin helps convert the amino acid tryptophan into niacin, and is also part of an antioxidant enzyme that can help fight free radical damage.
Tannins – A collective term for some plant chemicals, tannins can contribute to the flavor profile by providing astringency or provide color; some may act as antioxidants.
Thiamin – Also called vitamin B1, thiamin is a water-soluble vitamin playing an important role in metabolism of carbohydrate and branched-chain amino acids.
Vitamins – Organic substances contained in a wide variety of foods that are essential to regulate process of the body. Scientists have defined specific daily amounts that are necessary for good health. Vitamins are classified as water-soluble or insoluble.
Vitamin A – A fat-soluble vitamin, vitamin A is a group of compounds that play an essential role in maintaining healthy vision. Vitamin A also supports the cell division and growth, so it is particularly important in reproduction, maintaining the integrity of epithelial tissues, and in bone growth. Vitamin A also helps regulate the immune system. In the carotenoid forms of Vitamin A, it also acts as an antioxidant. Some carotenoids can be converted into retinal, a form of Vitamin A the body uses.
Vitamin B6 – This water-soluble vitamin acts as a coenzyme to metabolize amino acids, particularly to make nonessential amino acids. It also helps make blood cells and metabolize carbohydrates. Pyridoxine is one form of vitamin B6.
Vitamin B12 – Also called cobalamin, vitamin B12 is a water-soluble vitamin that helps with blood cell formation and nervous system function.
Vitamin C – Ascorbic acid is an active form of this water-soluble vitamin that has many roles in the body. Vitamin C functions as an antioxidant, inhibiting damage to cells and enhancing immune function. It also assists in the formation of collagen, hormones, neurotransmitters, and DNA, and improves iron absorption.
Vitamin D – This fat-soluble vitamin helps regulate blood calcium levels, which maintains bone health. It also has a role in cell differentiation. Vitamin D can be absorbed in the digestive tract or made by the body through skin exposure to the sun. The active form of vitamin D in the body is called calcitriol.
Vitamin E – The active forms of this fat-soluble vitamin are called tocopherols, the most potent of which is alpha-tocopherol. Vitamin E functions as an antioxidant, protecting cells, fatty acids and vitamin A from oxidative damage -- by doing so it helps maintain a healthy immune system. Vitamin E also helps to repenetrate Vitamin C.
Zeaxanthin – A type of antioxidant carotenoid found in many plant foods, including tangerines and persimmons.