Water ionizer: Difference between revisions
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==Uses== |
==Uses== |
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Research suggests that alkaline reduced water may be useful in scavenging [[free radical]]s.<ref name=Shirahata1997>{{cite journal | author = Shirahata, S. | coauthors = Kabayama, S.; Nakano, M.; Miura, T.; Kusumoto, K.; Gotoh, M.; Hayashi, H.; Otsubo, K.; Morisawa, S.; Katakura, Y. | year = 1997 | title = Electrolyzed--Reduced Water Scavenges Active Oxygen Species and Protects DNA from Oxidative Damage | journal = Biochemical and Biophysical Research Communications | volume = 234 | issue = 1 | pages = 269–274 | url = http://linkinghub.elsevier.com/retrieve/pii/S0006291X97966225 |
Research suggests that alkaline reduced water may be useful in scavenging [[free radical]]s.<ref name=Shirahata1997>{{cite journal | author = Shirahata, S. | coauthors = Kabayama, S.; Nakano, M.; Miura, T.; Kusumoto, K.; Gotoh, M.; Hayashi, H.; Otsubo, K.; Morisawa, S.; Katakura, Y. | year = 1997 | title = Electrolyzed--Reduced Water Scavenges Active Oxygen Species and Protects DNA from Oxidative Damage | journal = Biochemical and Biophysical Research Communications | volume = 234 | issue = 1 | pages = 269–274 | url = http://linkinghub.elsevier.com/retrieve/pii/S0006291X97966225 | accessdate = 2007-12-21 | pmid = 9169001 | doi = 10.1006/bbrc.1997.6622}}</ref> Tests on ''[[in vitro]]'' [[lymphocyte]]s suggest that reduced water can prevent [[hydrogen peroxide]]-induced damage to [[DNA]], [[RNA]] and certain [[protein]]s.<ref>{{cite journal |author=Lee MY, Kim YK, Ryoo KK, Lee YB, Park EJ |title=Electrolyzed-reduced water protects against oxidative damage to DNA, RNA, and protein |journal=Applied Biochemistry and Biotechnology |volume=135 |issue=2 |pages=133–44 |year=2006 | url=http://www.ncbi.nlm.nih.gov/pubmed/17159237 |pmid=17159237 |doi=10.1385/ABAB:135:2:133}}</ref> There appear, however, to be no studies showing any beneficial effects from drinking "reduced water". |
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Cancer cells are exposed to higher [[oxidative stress]] compared to normal cells. Numerous reports have demonstrated that the intracellular [[redox]] (oxidation/reduction) state is closely associated with the pattern of [[vascular]] [[endothelial]] growth factor expression (VEGF). Electrolyzed reduced water produced near the [[cathode]] during the electrolysis of water scavenged intracellular H(2)O(2) and decreased the release of H(2)O(2) from a human lung adenocarcinoma cell line, A549, and down-regulated both VEGF transcription and protein secretion in a time-dependent manner. <ref>{{cite journal |author=Ye J, Li Y, Hamasaki T, Nakamichi N, Komatsu T, Kashiwagi T, Teruya K, Nishikawa R, Kawahara T, Osada K, Toh K, Abe M, Tian H, Kabayama S, Otsubo K, Morisawa S, Katakura Y, Shirahata S. |title=Inhibitory effect of electrolyzed reduced water on tumor angiogenesis. |journal= |
Cancer cells are exposed to higher [[oxidative stress]] compared to normal cells. Numerous reports have demonstrated that the intracellular [[redox]] (oxidation/reduction) state is closely associated with the pattern of [[vascular]] [[endothelial]] growth factor expression (VEGF). Electrolyzed reduced water produced near the [[cathode]] during the electrolysis of water scavenged intracellular H(2)O(2) and decreased the release of H(2)O(2) from a human lung adenocarcinoma cell line, A549, and down-regulated both VEGF transcription and protein secretion in a time-dependent manner. <ref>{{cite journal |author=Ye J, Li Y, Hamasaki T, Nakamichi N, Komatsu T, Kashiwagi T, Teruya K, Nishikawa R, Kawahara T, Osada K, Toh K, Abe M, Tian H, Kabayama S, Otsubo K, Morisawa S, Katakura Y, Shirahata S. |title=Inhibitory effect of electrolyzed reduced water on tumor angiogenesis. |journal= Biological & Pharmacological Bulletin |issue=Jan;31 |pages=19–26 |year=2008 | url=http://www.ncbi.nlm.nih.gov/pubmed/18175936 |pmid=18175936 |doi= }}</ref> |
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According to the Journal of Food Protection, electrolyzed water is increasing used by the food industry to [[sanitize]] food products. Using electrolysis, a dilute salt (NaCl) solution dissociates into acidic electrolyzed water, which has a [[pH]] of 2 to 3, an oxidation-reduction potential of 1,100 [[millivolt]]s, and an active chlorine content of 10 to 90 ppm. The "basic" (alkaline) electrolyzed water, which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 millivolts. According to research, on some food commodities, treatment with acidic ionized water followed by alkaline ionized water produced higher reductions of bacteria than did treatment with acidic ionized water only.<ref name=FoodSanitzer>{{cite journal | author = Hricova D |
According to the Journal of Food Protection, electrolyzed water is increasing used by the food industry to [[sanitize]] food products. Using electrolysis, a dilute salt (NaCl) solution dissociates into acidic electrolyzed water, which has a [[pH]] of 2 to 3, an oxidation-reduction potential of 1,100 [[millivolt]]s, and an active chlorine content of 10 to 90 ppm. The "basic" (alkaline) electrolyzed water, which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 millivolts. According to research, on some food commodities, treatment with acidic ionized water followed by alkaline ionized water produced higher reductions of bacteria than did treatment with acidic ionized water only.<ref name=FoodSanitzer>{{cite journal | author = Hricova D, Stephan R, Zweifel C. |year=2008 |title = Electrolyzed water and its application in the food industry. | journal = Journal of Food Protection | volume = 71 | issue=9 |pages=19-26 |year=2008 |url=http://www.ncbi.nlm.nih.gov/pubmed/18810883 |pmid=18810883 | doi= }}</ref> |
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==See also== |
==See also== |
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Revision as of 00:04, 29 October 2008
A water ionizer is an appliance that filters and ionizes water
 | This article may have misleading content. |
.
Ionization
A water ionizer separates water into an alkaline fraction and an acid fraction using a process known as electrolysis. [1] It does this by exploiting the electric charge of the calcium and magnesium ions present in nearly all sources of drinking water. When a source of water lacks mineral ions, such as distilled water, or water filtered via reverse osmosis water ionization has negligible effect.
Uses
Research suggests that alkaline reduced water may be useful in scavenging free radicals.[2] Tests on in vitro lymphocytes suggest that reduced water can prevent hydrogen peroxide-induced damage to DNA, RNA and certain proteins.[3] There appear, however, to be no studies showing any beneficial effects from drinking "reduced water".
Cancer cells are exposed to higher oxidative stress compared to normal cells. Numerous reports have demonstrated that the intracellular redox (oxidation/reduction) state is closely associated with the pattern of vascular endothelial growth factor expression (VEGF). Electrolyzed reduced water produced near the cathode during the electrolysis of water scavenged intracellular H(2)O(2) and decreased the release of H(2)O(2) from a human lung adenocarcinoma cell line, A549, and down-regulated both VEGF transcription and protein secretion in a time-dependent manner. [4]
According to the Journal of Food Protection, electrolyzed water is increasing used by the food industry to sanitize food products. Using electrolysis, a dilute salt (NaCl) solution dissociates into acidic electrolyzed water, which has a pH of 2 to 3, an oxidation-reduction potential of 1,100 millivolts, and an active chlorine content of 10 to 90 ppm. The "basic" (alkaline) electrolyzed water, which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 millivolts. According to research, on some food commodities, treatment with acidic ionized water followed by alkaline ionized water produced higher reductions of bacteria than did treatment with acidic ionized water only.[5]
See also
References
- ^ University of Illinois, Dept. of Chemistry. "Electrolysis of water using an electrical current".
{{cite web}}: Unknown parameter|accessmonthday=ignored (help); Unknown parameter|accessyear=ignored (|access-date=suggested) (help) - ^ Shirahata, S. (1997). "Electrolyzed--Reduced Water Scavenges Active Oxygen Species and Protects DNA from Oxidative Damage". Biochemical and Biophysical Research Communications. 234 (1): 269–274. doi:10.1006/bbrc.1997.6622. PMID 9169001. Retrieved 2007-12-21.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Lee MY, Kim YK, Ryoo KK, Lee YB, Park EJ (2006). "Electrolyzed-reduced water protects against oxidative damage to DNA, RNA, and protein". Applied Biochemistry and Biotechnology. 135 (2): 133–44. doi:10.1385/ABAB:135:2:133. PMID 17159237.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Ye J, Li Y, Hamasaki T, Nakamichi N, Komatsu T, Kashiwagi T, Teruya K, Nishikawa R, Kawahara T, Osada K, Toh K, Abe M, Tian H, Kabayama S, Otsubo K, Morisawa S, Katakura Y, Shirahata S. (2008). "Inhibitory effect of electrolyzed reduced water on tumor angiogenesis". Biological & Pharmacological Bulletin (Jan, 31): 19–26. PMID 18175936.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Hricova D, Stephan R, Zweifel C. (2008). "Electrolyzed water and its application in the food industry". Journal of Food Protection. 71 (9): 19–26. PMID 18810883.
{{cite journal}}: CS1 maint: multiple names: authors list (link)