Advanced research on the health benefit of reduced water

Sanetaka Shirahata, Takeki Hamasaki, Kiichiro Teruya

Research output: Contribution to journalArticlepeer-review

39 Citations (Scopus)

Abstract

In Japan, research on functional water, especially on reduced water, is developing at a rapid pace. Reduced water such as electrochemically reduced water and natural reduced water can scavenge reactive oxygen species in cultured cells. Reduced waters are expected to have preventive and positive effects on oxidative stress-related diseases such as diabetes, cancer, arteriosclerosis, neurodegenerative diseases, and side effects of hemodialysis. It has been suggested that the active agents in reduced water are hydrogen (atoms and molecules), mineral nanoparticles, and mineral nanoparticle hydrides.

Original languageEnglish
Pages (from-to)124-131
Number of pages8
JournalTrends in Food Science and Technology
Volume23
Issue number2
DOIs
Publication statusPublished - Feb 2012

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Fingerprint Dive into the research topics of 'Advanced research on the health benefit of reduced water'. Together they form a unique fingerprint.

Cite this