Fire Bloom 3L | Organic Aloe Vera, Ginger & Turmeric Juice – Sage Green
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100% organic Aloe vera, turmeric and ginger juice for immunity
100% organic ginger juice
100% organic Aloe vera, turmeric and ginger juice for immunity
100% organic ginger juice

Fire Bloom - Organic Aloe Vera, Turmeric and Ginger Juice 3L

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€27,79 €33,60
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Fire Bloom is a functional aloe vera juice with a carefully balanced lift of ginger and turmeric. With 92% aloe vera, 5% ginger and 3% turmeric, it keeps a fresh, clean base while adding gentle warmth and a more vivid, active character. The taste is bright, slightly spicy and purposefully composed for everyday routines that value focus, balance and natural intensity. It is a quietly bold juice — grounded, modern and full of presence.

To benefit from all the properties of aloe vera, turmeric and ginger juice, we recommend drinking 125 ml daily on an empty stomach.

It can be consumed pure or diluted with water, depending on your preferences.

In addition:

– For optimal effects, it is recommended to consume on an empty stomach;

– Do not exceed the recommended daily dose;

– For visible and long-lasting results, it is recommended to consume daily for at least 3-6 months;

– We recommend shaking the can gently before each use. As it is a natural, unfiltered product, sediment may appear;

Aloe vera has been valued for centuries for its succulent inner gel, which contains a range of bioactive compounds, including polysaccharides such as acemannan. Ginger root is known for its naturally warm, vibrant profile and is especially studied for compounds such as gingerols and shogaols. Turmeric, in turn, is recognised for its rich golden colour and its curcuminoids, particularly curcumin, which are central to its functional reputation. Together, these three ingredients create a juice with a modern functional profile — fresh, warming and naturally aligned with everyday balance.

Nutritional value in 100 ml
Energy value
13 kJ / 3 kcal
Fats
< 0,1 g
Saturated fats
< 0,1g
Carbohydrates
0,7g
Sugars
0,0g
Fiber
< 0,5g
Protein
< 0,3g
Salt
0,023g
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Fire Bloom - Organic Aloe Vera, Turmeric and Ginger Juice 3L

€27,79 €33,60

Aloe Vera, Ginger, Turmeric

Aloe vera is a succulent plant valued mainly for its clear inner leaf gel, which is naturally rich in water and contains a range of biologically active compounds. Among the most studied are its polysaccharides, especially acemannan and glucomannan, together with smaller amounts of phenolic compounds and other leaf constituents. In nutrition and plant science literature, aloe vera is often described as a soft, gel-based botanical matrix with a mild sensory profile and a distinctive biochemical composition. 

Ginger (Zingiber officinale) is not a fruit, but a rhizome — an underground plant stem with a naturally warm, pungent and aromatic character. Its best-known bioactive compounds are gingerols and shogaols, the phenolic constituents that give ginger its characteristic heat and much of its scientific relevance. Because of this composition, ginger is widely recognised as one of the most biochemically expressive culinary botanicals used in food and functional nutrition. 

Turmeric (Curcuma longa) is also a rhizome, belonging to the ginger family, and is known for its deep golden-orange colour and earthy, slightly bitter profile. Its most studied compounds are the curcuminoids, especially curcumin, which are responsible for both its colour and its prominent place in scientific literature. Compared with ginger, turmeric is typically described as more grounded and resinous in character, with a phytochemical profile centred around polyphenolic pigments rather than pungency alone

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Fire Bloom - Organic Aloe Vera, Turmeric and Ginger Juice 3L

Health benefits

1. Support for digestive comfort

Aloe vera and ginger are among the better-studied plant ingredients in the context of digestive well-being. Aloe vera preparations have been evaluated in relation to intestinal comfort, while ginger has been studied for gastric function, dyspeptic symptoms and gastric emptying.[4,8,9]

2. A direction toward gut barrier support and internal balance
The polysaccharides found in aloe vera gel have also been studied in connection with intestinal barrier integrity and tight junction function. This is one of the reasons aloe vera is often discussed in relation to gentle, everyday digestive support.[2,3]

3. Support in the context of oxidative stress
Bioactive compounds found in both ginger and turmeric have been widely studied for their antioxidant activity. In the scientific literature, gingerols, shogaols and curcuminoids are regularly associated with mechanisms involved in the body’s response to oxidative stress.[6,10]

4. Turmeric stands out in research on inflammatory markers
Among these three ingredients, curcumin is one of the most extensively studied in clinical reviews and meta-analyses. Oral curcumin supplementation has been associated with changes in several inflammatory markers, which is why turmeric remains one of the most discussed functional ingredients in the wider nutrition space.[10,11]

5. Ginger is especially well studied in relation to nausea and heaviness
Ginger is one of the most researched botanicals in the area of nausea support. Systematic reviews and umbrella reviews suggest favourable outcomes in several contexts related to nausea and selected gastrointestinal symptoms.[7,8]

6. There is also interest around metabolic markers, but this should be framed carefully
Aloe vera, ginger and curcumin have each been studied separately in connection with glucose metabolism and other cardiometabolic markers. However, these findings generally depend on specific extracts, doses and study populations, so the careful and compliant way to frame this in product copy is that these ingredients are scientifically interesting in the context of metabolic balance — not that the juice itself makes direct promises.[5,7,10]

References

  1. Catalano A, Ceramella J, Iacopetta D, et al. Aloe vera—An Extensive Review Focused on Recent Studies.Foods. 2024;13(13):2155. doi:10.3390/foods13132155.
  2. Sánchez M, González-Burgos E, Iglesias I, Gómez-Serranillos MP. Pharmacological Update Properties of Aloe Vera and its Major Active Constituents. Molecules. 2020;25(6):1324. doi:10.3390/molecules25061324.
  3. Le Phan TH, Park SY, Jung HJ, et al. The Role of Processed Aloe vera Gel in Intestinal Tight Junction: An In Vivo and In Vitro Study. Int J Mol Sci. 2021;22(12):6515. doi:10.3390/ijms22126515.
  4. Hong SW, Chun J, Park S, et al. Aloe vera Is Effective and Safe in Short-term Treatment of Irritable Bowel Syndrome: A Systematic Review and Meta-analysis. J Neurogastroenterol Motil. 2018;24:544–558. doi:10.5056/jnm18082.
  5. Suksomboon N, Poolsup N, Punthanitisarn S. Effect of Aloe vera on glycaemic control in prediabetes and type 2 diabetes: a systematic review and meta-analysis. J Clin Pharm Ther. 2016;41(2):180–188. doi:10.1111/jcpt.12382.
  6. Mao QQ, Xu XY, Cao SY, et al. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe).Foods. 2019;8(6):185. doi:10.3390/foods8060185.
  7. Anh NH, Kim SJ, Long NP, et al. Ginger on Human Health: A Comprehensive Systematic Review of 109 Randomized Controlled Trials. Nutrients. 2020;12(1):157. doi:10.3390/nu12010157.
  8. Crichton M, Marshall S, Marx W, et al. Orally consumed ginger and human health: an umbrella review. Am J Clin Nutr. 2022;115(6):1511–1527. doi:10.1093/ajcn/nqac035.
  9. Aregawi LG, Bule M, Koricha ZB, et al. The Effect of Ginger Supplementation on the Improvement of Dyspeptic Symptoms in Patients With Functional Dyspepsia. Cureus. 2023;15(9):e46061. doi:10.7759/cureus.46061.
  10. Sharifi-Rad J, Rayess YE, Rizk AA, et al. Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications. Front Pharmacol. 2020;11:1021. doi:10.3389/fphar.2020.01021.
  11. Ferguson JJA, Abbott KA, Garg ML. Anti-inflammatory effects of oral supplementation with curcumin: a systematic review and meta-analysis of randomized controlled trials. Nutr Rev. 2021;79(9):1043–1066. doi:10.1093/nutrit/nuaa114.
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