A water ionizer is an appliance that ionizes water. Ionized water is extremely beneficial to human health and marketed with claims that it is an antioxidant which can slow aging and prevent disease.[1] Others note that such claims contradict basic laws of chemistry and physiology.[2]
Ionization
A water ionizer separates water into alkaline and acid fractions using a process known as electrolysis.[3] 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 has been filtered by reverse osmosis, water ionization has no effect.
Uses
Some research suggests that alkaline reduced water may be useful in scavenging free radicals in the laboratory setting.[4] Tests on in vitro lymphocytes suggest that reduced water can prevent hydrogen peroxide-induced damage to DNA, RNA and certain proteins.[5] However, drinking ionized water would not be expected to alter the body's pH, and there is no evidence of any claims made by manufacturers that drinking ionized water will have a noticeable effect on the body.[2]
Electrolyzed water has been used by the food industry to sanitize food products; though effective in bacterial solutions, it was found less useful when sanitizing utensils, surfaces and food products.[6][7] Acidic electrolyzed water (pH 2.3–2.6) may have use as a seed surface disinfectant or contact bactericide.[8]
See also
References
- ^ Woolston, Chris (2007-01-22). "It'll quench your thirst, of course. But whether ionized water can slow aging and fight disease is another matter". Los Angeles Times. Retrieved 2008-10-30.
{{cite news}}: Italic or bold markup not allowed in:|publisher=(help) - ^ a b Lower, S. ""Ionized" and alkaline water: Snake oil on tap". Retrieved 2008-10-30.
- ^ University of Illinois, Dept. of Chemistry (2008-10-28). "Electrolysis of water using an electrical current".
- ^ 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) - ^ 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) - ^ Huang, Yu-Ru (2008-04). "Application of electrolyzed water in the food industry" (PDF). Food Control. 19 (4): 329–345. doi:10.1016/j.foodcont.2007.08.012. ISSN 0956-7135. Retrieved 2010-01-05.
{{cite journal}}: Check date values in:|date=(help); Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Abbasi PA, Lazarovits G (2006). "Effect of acidic electrolyzed water on the viability of bacterial and fungal plant pathogens and on bacterial spot disease of tomato". Canadian journal of microbiology. 52 (10): 915–23. doi:10.1139/w06-048. PMID 17110959.
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