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The inner fillet gel is mostly water, with polysaccharides including acemannan. Research interest centers on how those polysaccharides interact with the lining of the digestive tract, which is why aloe has such a long history as a soothing drink. Inner fillet is the mild part of the plant, with the bitter latex layer removed.

Apples carry polyphenols, chiefly quercetin and chlorogenic acid, which are studied for antioxidant activity. Apple juice is also a straightforward source of potassium and natural fruit sugars, which is part of why it is the first juice most families reach for.

Beets are unusually high in dietary nitrates. The body converts those nitrates into nitric oxide, and research on nitric oxide focuses on its role in relaxing and widening blood vessels, which in turn affects how efficiently blood and oxygen move through the body. That is the mechanism behind the athletic studies, and it is also why beet juice gets attention for circulation and blood pressure generally. Beets also contain betaine, a compound studied for its role in liver function and in how the body handles homocysteine and fats.

Blood oranges carry the vitamin C of any orange plus anthocyanins, the same red and purple pigments found in berries. Those pigments are what give the juice its color, and they are studied for antioxidant activity alongside vitamin C's role in normal immune function.

Blueberries are among the most anthocyanin-rich fruits there are. Research on those pigments looks at oxidative stress, at blood vessel function, and at memory and cognition in older adults, which is why blueberry turns up so often in studies on healthy aging.

Carrots are a leading source of beta carotene, which the body converts into vitamin A as it needs it. Vitamin A is required for normal vision, for immune function, and for the maintenance of skin and the linings of the body. Carrots also carry potassium and other carotenoids studied for antioxidant activity.

Celery juice is mostly water with electrolytes, chiefly potassium and sodium, which is the basis of its reputation as a hydrating morning drink. It also contains apigenin and luteolin, plant compounds studied for antioxidant activity.

Tart cherry is one of the few foods with measurable natural melatonin, the hormone tied to the sleep cycle, which is why it shows up in evening routines. Its anthocyanins are studied for their effect on muscle soreness and recovery after hard exercise, and separately for uric acid, which is why tart cherry comes up in conversations about joint comfort.

Concord grapes keep their skins and seeds in the pressing, which is where the polyphenols live, including resveratrol. Research on grape polyphenols looks at the flexibility of blood vessels and at how they influence circulation, much of the same ground covered by the work on red wine without the alcohol.

Cranberries carry a distinctive form of proanthocyanidin. Research on these compounds looks at how they keep certain bacteria from adhering to the lining of the urinary tract, which is the basis of cranberry's long association with urinary tract health. They also carry vitamin C and a broad range of polyphenols.

Ginger's heat comes from gingerols and shogaols. These are the compounds behind its long use for a settled stomach, and research looks at how they affect the rate at which the stomach empties and at nausea, including during travel and pregnancy. They are also studied for their effect on inflammatory markers.

Lemons are a direct source of vitamin C, which the body needs for normal immune function and for building collagen. Citric acid is studied for its role in how the body handles minerals, including calcium in the kidneys. We also use organic lemon juice in our aloe, so no preservatives are needed.

Limes carry vitamin C and citrus flavonoids. A small amount lifts the flavor of everything it is added to, which is the simplest reason to keep a bottle on hand.

Mango carries both vitamin C and the carotenoids the body turns into vitamin A, the pair most associated with skin and with normal immune function. It also brings mangiferin, a polyphenol studied for antioxidant activity.

One glass covers a day's vitamin C for most adults, which is the plainest reason orange juice has stayed on breakfast tables. Oranges also carry folate, potassium, and hesperidin, a citrus flavonoid studied for its effect on blood vessel function and blood pressure.

Papaya contains papain, an enzyme that breaks down protein, which is why it has been used for centuries both in cooking and as a digestive aid. It also carries vitamin C and carotenoids including lycopene.

Pineapple carries bromelain, a group of enzymes that break down protein. Research on bromelain looks at digestion, at swelling and recovery after injury or surgery, and at inflammatory markers. Pineapple is also a strong source of vitamin C and of manganese, which the body uses in bone formation.

The pink color comes from lycopene, the same carotenoid that colors tomatoes, studied for antioxidant activity and for heart health. Grapefruit also carries vitamin C and naringin, the flavonoid behind its bitterness. One practical note: grapefruit interacts with a number of prescription medications, so check with your pharmacist if you take any.

Pomegranate carries punicalagins, among the most studied polyphenols in any fruit. Research looks at their antioxidant activity and at how they affect blood vessel function, blood pressure and cholesterol oxidation, which is why pomegranate juice has been the subject of so many heart health trials.

Prunes are widely known for regularity, and the reason is sorbitol, a natural sugar alcohol that draws water into the intestine, along with their phenolic compounds. Prunes are also a strong source of potassium and vitamin K, and research in older adults has looked at prunes in connection with bone density.

Turmeric's color and its research interest both come from curcumin. Studies look at curcumin's effect on inflammatory markers and on joint comfort. Curcumin is poorly absorbed on its own, which is why black pepper, whose piperine improves absorption, is so often added alongside it.