Biological effects and main mechanisms of influence of electrolyzed reconstituted water on humans
Автор: Suvorov O.A., Panait A.I., Voloshaninova S.Yu., Kuznetsov A.L., Ipatova L.G., Pogorelov A.G.
Рубрика: Питание и здоровье
Статья в выпуске: 4 т.8, 2020 года.
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The formation of reactive oxygen species or free radicals causes oxidative damage to biological macromolecules, which contributes to the development of various diseases and rapid aging of the body. The effect of reducing oxidative stress was demonstrated when using reduced electrolyzed water obtained during electrochemical activation of water in the area adjacent to the cathode. Reduced water is saturated with molecular hydrogen, which has antioxidant properties, it is characterized by alkaline pH values and negative values of redox potential. The bioactivity of the reduced electrolysis water and its antioxidant efficiency are shown. 70 % of the microbial species listed in the human Microbiome project are able to metabolize hydrogen, which confirms its role in the physiology of the intestinal microflora. However, further study of the effect of electrolyzed reduced fraction (ERF) on the intestinal microbiome is required to understand the mechanisms of beneficial effects of electrolyzed reduced water on human health. The increased antioxidant activity of the electrolyzed reduced water can be explained by the presence of active hydrogen in the water. However, other properties and effectiveness of the recovered water have yet to be determined. Further intensive characterization of ERF is necessary to determine its actual recovery capacity. In addition, the effects of ERF on human physiology should be further investigated in detail, given that about 70 % of the human body is water. The results of published studies show that daily use of ERF can improve health and physical performance even in healthy people who do not have gastrointestinal symptoms.
Electrochemically activated water, electrolyzed reduced water, oxidative stress, antioxidant, mechanism
Короткий адрес: https://sciup.org/147234316
IDR: 147234316 | DOI: 10.14529/food200413