Tasty Juice Tips to Cool Off in Summer and Their Health Benefits

Rich in vitamins and minerals, functional juices are excellent options to replenish fluids and stay consistently hydrated.

January 2020 – Summer is the perfect time to try refreshing flavors and beat the intense heat. The high temperatures typical of the season demand extra attention to fluid intake. Low consumption can lead to dehydration, a frequent issue during this period. Rich in vitamins and minerals, functional juices are excellent options to replenish fluids and stay consistently hydrated.

With that in mind, Graciela Vargas, nutritionist at the Umami Committee, selected three juice tips with umami ingredients—the fifth taste of the human palate, alongside sweet, salty, sour, and bitter—to savor while the heat doesn’t let up.

Carrot Juice
This is the right choice for those who want to keep their tan on point. That’s because carrot promotes greater melanin production thanks to vitamins C, B2, B3 and beta-carotene—an antioxidant compound and precursor of vitamin A, which gives the famous summer color. “In addition, this vegetable is an umami food, a taste whose hallmark is the lingering flavor in the mouth. If you like, you can add orange, ginger, or lemon to the juice,” notes the nutritionist.

Tomato Juice
Another classic ingredient that provides umami, tomato is an excellent alternative for juice preparation. Because it contains a large amount of water, it’s great for replenishing bodily fluids. “This fruit is a source of lycopene, an antioxidant pigment that can help prevent cell degeneration. It’s a good idea to cook the tomato a bit before making the juice so it becomes more appetizing. Celery stalk and a few drops of hot sauce also work great in tomato juice,” advises Graciela.

Corn Juice
Besides being a delicious and light option, corn juice is extremely healthy. “Corn is a food that helps improve intestinal transit, contributes to lowering cholesterol, strengthens the immune system, and is rich in carbohydrates—not to mention its high umami concentration. A tip to make the juice even tastier is to add coconut water to the blend,” the specialist highlights.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.