What is cold pressed juice and how is it different from regular juice?
Quick answer
Cold pressed juice uses hydraulic pressure (no heat, no oxidation) to extract liquid from fruits and vegetables. Compared to centrifugal juicers and pasteurized juice, more vitamin C, polyphenols and live enzymes survive — but only until storage degrades them. Same-day cold pressed is the gold standard.
Cold pressed juice is made using a hydraulic press that extracts juice from fruits and vegetables without generating heat or friction. Unlike centrifugal juicers that spin at high speeds (generating heat and oxidation), cold pressing preserves significantly more vitamins, enzymes, and antioxidants. Research shows that high-pressure processing — the commercial equivalent — retains more vitamin C, polyphenols, and overall antioxidant capacity.
📄 Supporting Research
Oey, I., Lille, M., Van Loey, A., & Hendrickx, M. — Trends in Food Science & Technology (2008)
Key Finding: High-pressure processing better preserves color, flavor, and nutritional value (vitamins, antioxidants) compared to thermal treatments.