Centrifugal juicers use a centrifugal force which forces the juice out of the pulp via the acceleration of the mass (after the mass has been cut into very fine pieces) and does not destroy anything. This is the same force which will force a passenger in a car to tend outwards towards the door of the vehicle on a bend: the greater the speed on the bend, the greater the force.
The damage to the fruit/veg' (if any) is caused by the shredder of the juicer by cutting them into fine particles which will cause some oxidation (and therefore loss of nutrients).
Most oxidation of the fruit/veg/ is then caused by leaving the juice to stand in the open air for a while.
If you take a bite out of an apple and then leave it to stand, no browning(or oxidation) will occur until a set time interval, but not immediately. This is why the juice from a centrifugal juicer should be drunk as soon as possible after juicing to minimize oxidation.
The real problem with CJ's is the fact that they do not extract the maximum nutrition from the fruit/veg' and that is why they are not as efficacious as the press type juicer that does. More nutrition means more healing and less means less healing.
Dr Kelley and Max Gerson favoured the Press-type juicer (Norwalk mostly) as this will extract almost 100% of the liquid nutrition from the food.
Dr Johanna Budwigs' anti cancer protocol used a mixture of proteins and healthy fats to cure her cancer patients, from which she had a very high success rate....a mixture of cottage cheese and omega 3 fatty acids. The cottage cheese or yoghurt (as a mixture) made the Omega 3's more bio-available to the body as she found that most if not all cancer patients were deficient in these fats; supplying these essential fats to an alreadt deficient cancer body gave her great success against cancer.