The term juice comes from the Latin word succus. The concept refers to liquid of plant or animal origin which is obtained by distillation, cooking or Pressure.
Juice is often used as a synonym for juice, which is a fluid generated by squeeze or mash a fruit, a flower or something similar. Juices or juices are very important in the diet.
The fruit juices, for example, are popular all over the world. These juices are extracted by pressing or blending a fruit, such as orange, grapefruit, grape, lemon or apple. Natural juices, squeezed from fresh fruit and without the addition of preservatives, have beneficial nutritional properties for the body.
Due to the difficulties involved in obtaining and squeezing fresh fruits each time you want to drink juice, it is common for them to persons turn to packaged fruit juices. In this case, the product goes through various processes and has additional substances that make it no longer so positive for health.
The vegetable juice It is another healthy alternative, although less consumed than fruit juice. The carrot juice and the beet juice (beets) are two of these options.
It is called gastric juice, on the other hand, to a combination of secretions of the gastric glands that is formed with sodium chloride, hydrochloric acid, water, potassium chloride, mucus, enzymes and bicarbonate. This fluid makes it possible to transform the food bolus into chyme, a paste whose ingredients are absorbed by the body and its waste, expelled.
In other words, we can define gastric juice as a combination of secretions from different specialized epithelial cells. Two other names it receives are Gastric acid and, the most technical of the three, secretion gastric.
In fasting, gastric juice consists of a solution of sodium chloride with potassium and hydrogen in small amounts. Once we eat food, the concentration of hydrogen increases to considerable levels and that of sodium decreases until about 2 liters of hydrogen chloride are produced with a pH whose value minimum is 1.
It is important to note that a pH value of 1 is three million times lower than that of blood. Chloride secretion takes place against the electrical gradient and against the concentration gradient. In this way, the parietal cells have an ability to secrete acid which is linked to active transport.
The secretion of gastric juice is the most important stage of the digestion, since when the food encounters lytic enzymes and with a low pH it dissociates into collagen fibers and the phenomenon known as proteolysis, that is, the proteins present are denatured. At the same time that the stomach contracts and produces a mechanical action, the aforementioned constitutes the chemical action.
Mucus is a slippery and viscous gel that we find as a coating on the mucosal surfaces of the stomach and the intestine. The gels called mucins, formed by glycoproteins, are what give it its characteristic features.
In gastric juice we find several enzymes, but the most important is pepsin, which can be defined as a heterogeneous group of protein that has the function of denaturing proteins. Among the others, which have well-defined functions, gastric lipase also stands out, with great effectiveness against triglycerides with fatty acids whose chain it is gelatinous and short.
In a symbolic sense, finally, it is named as juice to the useful or helpful from something, whether immaterial or material: “Let’s get the most out of this weekend!”, “I’m going to try to get as much juice out of the talk tonight as possible.”.