Wednesday, January 10, 2018

Hydrogen-Rich Water increases Postharvest Quality by Enhancing Antioxidant Capacity


By: 
Abe Budi
Nurse in Emergency Departement of Regional Hospital
Enagic International Independent Distributor

Fruits and vegetables those we bought from the market are usually containing pesticides, herbicides, and other chemicals  things,  even though it was washed with clean water. Fruits and vegetables which are washed with Hydrogen Rich Water Shows a significant difference. In addition to cleaning the chemicals contained in fruits and vegetables, HRW also serves to improve the quality of these fruits and vegetables.

Hydrogen Rich Water Which can be used to wash fruits and vegetables is the HRW with pH 10 to 11,5.

In December 20, 2017 there is a research published by PubMed about the Improvement of Mushrooms Antioxidant during Postharvest Storage in 12 Days.

The Scientist found that HRW treatment had the most significant effect on preservation of nutrients in H. This study supplies a new and simple method to maintain the quality and extend the shelf life of mushrooms.

Here is the Official Publication from the PubMed Website:


Title: Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus. 
Author information:


  1. Microbial Resources and Application Laboratory, School of Food Science and Engineering, Hefei University of Technology, 609 Room, No.193, Tunxi Road, Hefei, 230009, China.
  2. National Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China.
  3. Microbial Resources and Application Laboratory, School of Food Science and Engineering, Hefei University of Technology, 609 Room, No.193, Tunxi Road, Hefei, 230009, China. yeming123@sina.com 


Abstract:
In the present study, we aimed to assess the effect of hydrogen-rich water (HRW) on the physicochemical characteristics and antioxidant capacity of Hypsizygus marmoreus during 12 days of postharvest storage at 4 °C. Different concentrations of HRW (25, 50 and 100%) were tested, and our data showed that 25% HRW treatment had the most significant effect on preservation of nutrients in H. marmoreus compared with the control group. In addition, 25% HRW treatment significantly reduced the relative electrolyte leakage rate and malonaldehyde (MDA) content (P < 0.05) and increased anti-superoxide-radical (O2-) activity compared with the control group. The activities of antioxidants, superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) were activated by 25% HRW treatment, and the expression levels of these genes were also induced. These results suggested that HRW treatment could delay rot incidence in mushrooms during storage by regulating antioxidant defense ability. This study supplies a new and simple method to maintain the quality and extend the shelf life of mushrooms. 

KEYWORDS: Antioxidant activities; Hydrogen (H2); Hydrogen-rich water; Hypsizygus marmoreus; Postharvest storage 

PMID: 29264772 DOI: 10.1186/s13568-017-0496-9

The conclusion is, If the mushrooms are able to survive by increasing the antioxidants from itself, then if we are continuously consuming hydrogen-rich water is also able to fight the disease by ourself.

This applies to any type of food that crops will enter our body.

So that,  hydrogen water is not like a drug, but it is useful to increase the body's resistance system to fight the diseases.

That is the precise reason why we should have our own Water Electrolysis Machine at home to make hydrogen water with a high pH.

In addition to improving the quality of food that enters the body by washing vegetables and fruits using a pH of 10-11.5, we can also improve the quality of our own bodies by drinking hydrogen water pH 8,5-9,5 which is useful for washing vital organs in the body so as to improve the quality of the body's defense against many kind of diseases.

Source: https://www.ncbi.nlm.nih.gov/pubmed/29264772

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