Philips has worked together with University of Natural Resources and Life Science (2015, BOKU, Vienna) conducting scientific research about the nutritional content of juice from centrifugal and masticating (slow) juicers.
When you compare both juicing technologies there is no significant difference in the vitamin concentration of both juices*.
Research dedicated on the nutrition value of centrifugal and masticating (slow) juicers included following key ingredients:
apple, orange, kiwi, strawberry, red grapes, soya beans, tomato, carrot, spinach and pomegranate.
There were some deviations between the different ingredients and vitamins using the two technologies. For instance, spinach showed higher values in Vitamin A by using centrifugal juicers while masticating juicers showed higher values of vitamin C for the same ingredient.
On average the nutrition values (including antioxidants) for all ingredients are comparable.
In general can be said that juice produced with both technologies has a high nutritional content and can be recommended to be consumed on a daily base, doesn’t matter which technology is preferred.
* Vitamin C,A,E,K