See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/334162545

Simple Method of Increasing the Alkalinity and Reduction Power of Water by

Boiling Simple Method of Increasing the Alkalinity and Reduction Power of
Water by Boiling

Article · July 2019

CITATION READS

1 1,136

1 author:

Johny Bajgai
Yonsei University
45 PUBLICATIONS   220 CITATIONS   

SEE PROFILE

Some of the authors of this publication are also working on these related projects:

hydrogen molecular View project

Molecular Hydrogen View project

All content following this page was uploaded by Johny Bajgai on 02 July 2019.

The user has requested enhancement of the downloaded file.

 한국물학회지
Vol.5 No.1

ISSN : 2233-4653(Print)

Simple Method of Increasing the Alkalinity and Reduction Power of Water by

Boiling

Ma. Easter Joy Sajo, Ailyn Fadriquela, Johny Bajgai, Tae-Young Kang, Kyu-Jae Lee

To cite this article : Ma. Easter Joy Sajo, Ailyn Fadriquela, Johny Bajgai, Tae-Young Kang, Kyu-Jae Lee (2016) Simple Method of
Increasing the Alkalinity and Reduction Power of Water by Boiling, 한국물학회지, 5:1, 1-6

① earticle에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, 학술교육원은 각 저작물의 내용을 보증하거나 책임을 지지 않습니다.

② earticle에서 제공하는 콘텐츠를 무단 복제, 전송, 배포, 기타 저작권법에 위반되는 방법으로 이용할 경우, 관련 법령에 따라 민, 형사상의 책임을 질 수
있습니다.

www.earticle.net

Download by : 165.132.230.201 Accessed : Tuesday, July 2, 2019 1:55 PM

 한국물학회지 Vol. 5, No. 1, 2016
Korean Journal of Waters 5(1), 1∼6 (2016)

Simple Method of Increasing the Alkalinity and Reduction

Power of Water by Boiling
Ma. Easter Joy Sajo1, Ailyn Fadriquela1, Johny Bajgai1, Tae-Young Kang2, Kyu-Jae Lee1,3,*
1
Department of Environmental Medical Biology, Yonsei University Wonju College of Medicine,
Wonju, Gangwon 26426, Republic of Korea
2
Department of Rheumatology, Wonju Severance Christian Hospital,
Wonju, Gangwon 26426, Republic of Korea
3
Institute for Poverty Alleviation and International Development, Yonsei University,
Wonju, Gangwon 26493, Republic of Korea
(Received March 15, 2016; Revised May 2, 2016; Accepted May 6, 2016)
[Provider:earticle] Download by IP 165.132.230.201 at Tuesday, July 2, 2019 1:55 PM

ABSTRACT
Alkaline-reduced water (ARW) was first developed in Japan, and its effectiveness has been explored in different
health related fields. Generally, ARW is generated by electrolysis, whereby water (H2O) decomposes into oxygen
(O2) and hydrogen gas (H2) due to an electric current. ARW also can be generated with additives, such as calcium
or magnesium. ARW is characterized as having high pH, supersaturated hydrogen, and negative oxidation
-reduction potential (ORP). Hydrogen-rich water has been introduced as a feasible therapeutic strategy for health
promotion and disease prevention. Studies have shown that ARW has antioxidant properties and thus helping
counteract free radicals in the body. These free radicals can cause premature aging and other conditions. The
chemical properties of ARW, specifically its pH, are believed to contribute to its beneficial effects. Here, we
hypothesized that the simple method of boiling water could increase the alkalinity and reduction power of water.
The impact of simply boiling water, which is not only to increase its alkalinity and reducing the ORP, but also
allows it to reduce the reactive oxygen species (ROS) levels in the body, raises the long-term possibility that
drinking boiled water might prevent oxidative stress-related diseases.

Key words : Boiled water, pH, ORP, Alkalinity

Introduction1) www.earticle.net
directions (Hayashi, 1996). Along with the understanding of
Water is the primary component of almost all life forms,
and has several unique properties that can have useful
effects in our bodies. One of these important properties is
the change in the chemistry of water depending on the
temperature. With increasing temperatures, the rates of
chemical reactions also increase. The nature of water is
known to be dependent on the localization, structure and
dynamics of hydrogen bonding (Perera et al., 2012; Parmar
et al., 2014). In addition, clusters of water (even with
random arrangements) have equal hydrogen bonding in all
* Correspondence should be addressed to Dr. Kyu Jae Lee, Department of
Environmental Medical Biology, Yonsei University Wonju College of
Medicine, Wonju, Gangwon 26426, Republic of Korea. Ph.: (033)
741-0331, FAX: (033) 731-6953, E-mail: medbio@yonsei.ac.kr
these properties of water, there should be greater knowledge
of the ways in which water intake can be used to prevent
disease and promote health (Popkin et al., 2010).
Modern life is characterized by rapid advances in
technology affecting human’s longevity. In recent times,
people suffering from the diseases of civiliza- tion are
increasing; diseases such as lifestyle-related diseases,
immune-related allergic diseases, and even senile diseases
(Schneider & Lischinski, 1985; Le Gall and Ardaillou,
2009; Candore et al., 2010). Lifestyle choices, such as the
rising consumption of junk foods, are positively correlated
with the accumulation of fat and cholesterol in the body,
which could lead to a cascading events resulting to an
increase in reactive oxygen species (ROS) (Cordian et al.,

-1 -
 2 Korean Journal of Waters Vol. 5, No. 1, 2016
2005; Remig et al., 2010). Although new drugs to treat
such conditions are being developed rapidly, prescribed
medicines and available drugs are often not to enhance such
conditions and some may even lead to having side effects
(Kalaitzidis et al., 2009; Viner et al., 2010; Yasar et al.,
2011). Hence, alternative approach that is both effective and
safe still need to be discovered. The search for novel
therapies to treat the continuously escalating number of
various diseases led to the development of alkaline-reduced
water (ARW).
In the recent days, major health problems involve the
accumulation of reactive oxygen species, accom- panied by
abnormalities such as inflammation and irregular lipid
[Provider:earticle] Download by IP 165.132.230.201 at Tuesday, July 2, 2019 1:55 PM
metabolism, which are the primary risk factors for the
increasingly prevalent lifestyle -related metabolic diseases
(Remig et al., 2010). From this perspective, it is important
to explore the relationship between the scavenging of ROS
and the control of inflammation and lipid metabolism.
ARW was first developed in Japan, and its efficacy has
been explored in the various fields including the medical
field. The consumption of alkaline-ionized water is
increasing, and ARW has been acknowledged as a novel
and efficacious medical treatment for various intestinal
diseases in Japan and Korea. ARW exhibits special
properties, such as an alkaline pH, small-clustered water
molecules, negative ORP value, and a high content of
dissolved hydrogen. Generally, ARW is formed by
electrolysis, whereby water (H2O) decomposes into oxygen
(O2) and hydrogen gas (H2) due to an electric current. and then treated with boiled or unboiled water for 15 min,
www.earticle.net
ARW also can be generated with additives, such as alkaline
minerals (Huang et al., 2008).
As mentioned above, the potential benefits of drinking
ARW are being revealed. Since ARW is produced by
electrolysis, a machine must be purchased to be able to
yield such water. However, not everyone can avail of the
machines producing ARW. It is known that ARW is
alkaline and has negative ORP, which is also an observed
characte- ristic of water after boiling. In this study, we
proposed a very simple method of increasing the alkalinity
and decreasing the ORP of water by boiling it. The impact
of simply boiling water, which not only increases its
alkalinity but also allows it to reduce the ROS levels in the
body, raises the long-term possibility that drinking boiled
water, could prevent oxidative stress-related diseases. Our
hypothesis is that boiling water which has similar
characteristics like that of ARW and can therefore have
similar potential health benefits ARW possesses.
Materials and Methods
1. pH and ORP measurement
As mentioned above, the potential benefits of drinking
ARW are being revealed. Since ARW is produced by
electrolysis, a machine must be purchased to be able to
yield such water. In this investigation, the characteristics of
the purified water (PW) were measured. PW was prepared
by primary carbon filtration using tap water (TW). The TW
was purified by reverse osmosis process (R/O Membrane
Filter. Coway Co. Ltd., Gumi, Republic of Korea). Water
was boiled and then the water was allowed to cool down to
35℃ (from 40-100℃). Thereafter, the ORP value and the
pH value were measured using TOA HM-21P and TOA
DH-35A, Japan, respectively. The data were then entered in
Microsoft Excel data sheet and analyzed.
2. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay
We investigated the potential antioxidant effects of water
that had been boiled on a gas stove using 2-diphenyl-
1-picrylhydrazyl (DPPH) analysis 2,2- diphenyl-1-picrylhydrazyl
(DPPH) free radical was used to measure antioxidant
capacity (ACDPPH) as described previously (Atrooz, 2009)
with some modifi- cation. HaCaT cells were seeded 24 hrs
30 min, and 60 min. In brief, DPPH was dissolved in
ethanol to make a working stock with 1mM concentration.
100mL of DPPH (100㎛, diluted with ethanol) was added
into each well of 96-well plate, and another 100mL of
ethanol alone or with boiled water. Plate was then
incubated for indicated time in the dark at room
temperature. 200mL of ethanol alone-wells were used as
blank; 100mL DPPH (100㎛) plus 100uL of ethanol wells
were used as control (Ac); 100mL of DPPH (100㎛) plus
100mL of ethanol with indicated concentration of
BCL-wells were used as test samples (At). At the end of
the experiment, the decrease in light absorbance in every
well was measured at 515 nm against a blank using
DTX-880 multimode microplate reader (Beckman, Coulter
Inc., Fullerton, CA, USA.). The antioxidant activity of the
 Sajo et al .: Simple Method of Increasing the Alkalinity and Reduction Power of Water by Boiling 3
boiled water-treated cells was calculated by [1 - (mean and a reduction in the intracellular H2O2-induced
absorbance in test wells) / (mean absorbance of control accumulation of reactive oxygen species. DPPH analysis
wells)]*100 = (1-At/Ac)*100. The data were then entered in showed that significant scavenging of DPPH free radicals
Microsoft Excel data sheet and exported to Graph Prism 5 occurred in a time-dependent manner (Fig. 2). These results
for data cleaning, data editing and data analysis. suggest that boiled water could possess antioxidant effects.

8
Results 25°C

% scavenger activity
* 70°C
6 *
* 100°C
To confirm the hypothesis, we initially investigated the
4
physico-chemical properties of water heated on a gas stove.
Trends were evident in the pH and ORP of purified water 2
heated the pH tended to increase as the temperature
increased, while the ORP tended to decrease as the 0
15 mins 30 mins 1 hr
[Provider:earticle] Download by IP 165.132.230.201 at Tuesday, July 2, 2019 1:55 PM

temperature increased. In this investi- gation, the

characteristics of the water such as pH (TOA HM-21P,
Japan) and ORP (TOA DH-35A, Japan) were measured
with an electrode after the water had cooled to 35℃ (from
40-100℃) (Fig. 1). These astounding results gave rise to
the idea that simply drinking boiled water could have
beneficial effects, similar to the benefits of drinking ARW.
We also investigated the potential antioxidant effects of
water that had been boiled on a gas stove using
A The chemical properties of ARW, especially its pH, are
8.0
Fig. 2. Effects of Boiled Water against DPPH Free Radicals.
DPPH levels were examined in HACAT cells treated
with 25℃ unboiled water (control), 70℃ boiled water,
and 100℃ boiled water for 15, 30, and 60 min,
p<0.05.
Discussion
Studies have shown that ARW has antioxidant properties
and thus helps to counteract free radicals in the body. Free
radicals can cause pre-mature aging and other conditions.

believed to contribute to its beneficial effects. ARW

7.5

exhibits a higher pH than tap water, which plays an

pH

7.0

important role in its known efficacy. A previous study

6.5

showed that ARW can efficiently induce H2O2- and

6.0
26 30 40 50 60 65 70 75 80 85 90 95 100
Temp. ( o C)
HOCl-dependent antioxidant defenses and reduce H2O2- and
www.earticle.net
B HOCl-induced oxidative stress (Huang et al., 2003).
240

220 With the mechanism mentioned above, potential benefits

200
of ARW have shown that supplementation with ARW
ORP

180
improves the health of digestive tract (Koseki, et al., 2007),
160

140
alleviates the severity of diseases in vivo (Jin et al., 2006;
26 30 40 50 60 65 70 75 80 85 90 95 100
Temp. ( oC) Lee et al., 2009), and improves the body condition of aged
Fig. 1. pH and ORP of purified water heated on a gas subjects (Yang et al., 2007). However, the precise
stove to various temperatures (30-100℃). mechanisms whereby ARW contributes to disease improve-
These values represent only one measurement
each. The characteristics of the water (pH and ment and prevention have not been elucidated fully; hence,
ORP) were measured with an electrode after the there is a need for studies addressing the broad effects of
water had cooled to 35℃ (from 40-100℃).
ARW and the mechanisms by which it improves health. In
2-diphenyl-1-picrylhydrazyl (DPPH) analysis. HaCaT cells line with this, in our previous studies, the effects of ARW
were incubated with boiled or unboiled water for 15 min, were confirmed and its mechanism of action was assessed
30 min, and 60 min. Incubation with boiled water resulted in an animal model of metabolicrelated diseases (Ignacio et
in a significant increase in DPPH radical-scavenging activity al., 2013), and the potential benefits of ARW were revealed
 4 Korean Journal of Waters Vol. 5, No. 1, 2016
in aged persons. In addition, the potential benefits of ARW
for the immune response were investigated, including its
effect on the balance between Th1 and Th2 activation
(Yang et al., 2007).
Some studies have revealed that supplementation with
ARW reduced abnormal intestinal fermentation, chronic
diarrhea, and gastric hyperacidity (Vorobjova, 2005; Koseki
et al., 2007). ARW exhibits a higher pH than tap water,
which plays an important role in its known efficacy.
Alkaline pH neutralizes stomach acids. Since ARW has a
high pH, one reasonable mechanism through which ARW
could counteract hyperacidity and other diseases related to
accumulated acids and toxins is by neutralizing acids.
[Provider:earticle] Download by IP 165.132.230.201 at Tuesday, July 2, 2019 1:55 PM
Another beneficial effect of drinking ARW would be its
influence on blood pH. The secretion of acids in the
stomach to neutralize ARW increases the blood pH to
restore acid-base balance, thus helping to maintain
physiologic homeostasis in the human body (Ignacio et al.,
2012).
Alkaline tide is the physiologic counterpart of stimulated
acid secretion. During acid secretion, the parietal cell uses
the basolateral membrane Cl-HCO3- exchanger to remove
intracellular bicarbonate and to maintain pH. At the same
time, chloride enters the cell ready for acid secretion. The
measurement of alkaline tide may be useful as an
alternative to that of the rate of gastric acid output. Alkaline
tides occur after taking in food. The hydrochloric acid in
the stomach breaks down the food particles for digestion
(Niv & Fraser, 2002). ROS, inflammation,
www.earticle.net
It is known that the high pH of alkaline water such as
ARW affects the clustering of water molecules, producing
smaller water clusters that could enable the alkaline-reduced
water to efficiently enter the cell, increase intracellular
hydration, flush out waste and prevent unnecessary material
from accumulating in the cell (Yoon et al., 2011). So far,
these results have further strengthened the findings of Kim
& Yokoyama (1997) and Watanabe et al. (1997), who
found that long-term supplementation with ARW normalized
abnormal blood glucose and lipid levels. In addition, Li et
al. (2011) recently reported that ARW prevented apoptosis
of pancreatic β-cells, and that long-term ingestion of ARW
slowed the development of symptoms in a mouse model of
type 1 diabetes mellitus by preventing the alloxan-derived
generation of reactive oxygen species.
Our previous study showed that ARW had the beneficial
effects of promoting the excretion of melamine from the
body and reducing the incidence of urinary bladder stones
caused by melamine accumulation (Yoon et al., 2011).
Previous studies have also demonstrated that ARW protects
against the accumulation of lipid and cholesterol in the
body (Jin et al., 2006; Jin et al., 2006; Yoon et al., 2011).
Ignacio et al. (2013) designed a study to further confirm the
effects of ARW in diseases related to fat accumulation,
such as obesity. It is believed that alkaline water facilitates
lipid disintegration; indeed, in our obesity study,
supplementation with ARW protected mice from quickly
gaining weight. These results were further supported by the
lipid profiles of the mice: oil red O staining revealed that
consumption of ARW reduced the accumulation of fat in
liver. Moreover, molecular data showed that supplementa-
tion with ARW induced the expression of the gene
CYP7A1, which encodes cholesterol 7a-hydroxylase, the
first and rate-limiting step in the bile acid synthetic
pathway, the major site of regulation and the primary
mechanism for the removal of cholesterol from the body
(Pullinger et al., 2002). Based on these results, it appears
that ARW exerts anti-obesity effects by inducing CYP7A1,
which plays a critical role in cholesterol homeostasis in the
body.
Research in recent decades has highlighted roles for ROS
in health and disease. Generally, there is an association
among the release of cytotoxic proteins, the production of
and the dominance of immune
cytokines. Lee et al. (2009) examined the in vivo effects of
ARW in mice infected with Echinostoma hortense. To
determine whether ARW had anti-inflammatory effects or
could enhance the immune system in response to helminth
infection, the authors investigated cytokine expression in the
spleen and intestine, the change in goblet cell number, the
worm expulsion rate, the number of leukocytes, and the
production of mucin in the small intestine. The results of
their cytokine profiling indicated that ARW may selectively
influence the immune response, affecting the local immune
response by reducing the expression of IL-1β and TNF-α in
the small intestine, while not affecting the systemic immune
response. Nevertheless, the reduction in IL-1β and TNF-α
expression indicated that ARW protected against the
production of Th1 cytokines and nitric oxide (NO), which
 Sajo et al .: Simple Method of Increasing the Alkalinity and Reduction Power of Water by Boiling
lead to severe inflammatory conditions and tissue damage.
Thus, the immunological effects of ARW merit further
studies.
Until now, only a few clinical trials have been carried
out to test the efficacy of drinking ARW. Yang et al.
(2007) conducted a clinical test in which ARW was
administered orally for senile disease treatment and the
recuperation of hospitalized patients. There were neither
distinct positive nor negative effects in aged patients.
However, all the measured blood parameters were within
their normal ranges, including WBC, adiponectin,
cholesterol, potassium, and liver enzymes associated with
lipid metabolism (Kim & Kim, 2006). Hence, it could be
[Provider:earticle] Download by IP 165.132.230.201 at Tuesday, July 2, 2019 1:55 PM
concluded that ARW does not induce adverse effects and
might lead to a favorable body condition.
Our results showed a clear change in the physico
-chemical properties of water upon heating, such that the
pH tended to increase and the ORP tended to decrease as
the temperature increased. This decrease in the ORP
contributed to one of the positive effects of the alkaline-
reduced boiled water - its increased reduction capacity. In
the water ionizer industry, ORP is equivalent to antioxidant
potential, and a negative ORP value indicates the reducing
power of the water. These surprising results gave us the
idea that simply drinking boiled water might have beneficial
effects, similar to the benefits of drinking ARW.
This brief investigation suggests that there is a positive
effect of simply boiling water. The change in the
physico-chemical properties of alkaline-reduced boiled
www.earticle.net
water, such as pH and ORP, could lead to potentially Ignacio RM, Kang TY, Kim CS, Kim SK, Yang YC, Sohn JH,
beneficial health-promoting properties. Good water should
not only be free of pollutants, but also have beneficial
effects on health such as the ability to detoxify blood,
strengthen the immune system and counteract harmful free
radicals. Boiling water has been overlooked, especially in
this modern age, but this insight is the first note that it
could be beneficial to our health.
Nowadays, it is observed that people are doing their best
in keeping themselves healthy and one of them is ensuring
that they intake healthy food and drinks. The results of this
experiment shows that water and its properties which can
be beneficial for people’s health, can be mediated by other
ways such as the use of a functional ceramic vessel. The
ceramics used in this experiment were proven to have a
5
positive effect on the increase of temperature and the
alkalinity of the water. Moreover, together with the effect of
the adequate electromagnetic wave, it may induce an
increase in reaction rates such as seed germination. More
studies should be done to know its effect directly on
human’s health.
References
Atrooz OM: The antioxidant activity and polyphonic contents
of different plant seeds extracts. Pak J Biol Sci
12:1063-1068, 2009.
Candore G, Balistreri CR, Colonna-Romano G, Lio D, Listi F,
Vasto S, Caruso C: Gender-related immune-
inflammatory factors, age related diseases and longevity.
Rejuvenation Res 13(2-3): 292-297, 2010.
Cordian L, Eaton SB, Sebastian A, Mann N, Lindeberg S,
Watskins BA, O'Keefe JH, Brand-Miller J: Origins and
evolution of the Western diet: health implications for the
21st century. Am J Clin Nutr 81(2): 341-354, 2005.
Hayashi H: Microwater, The natural solution. Water Institute,
Tokyo, 1996.
Huang KC, Yang CC, Lee KT, Chien CT: Reduced
hemodialysis-induced oxidative stress in end-stage renal
disease patients by electrolyzed reduced water. Kidney
Int 64(2): 704-714, 2005.
Huang YR, Hung YC, Hsu SY, Huang YW, Hwang DF:
Application of electrolyzed water in the food industry.
Food Control 19(4): 329-345, 2008.
Ignacio RM, Joo KB, Lee KJ: Clinical effect and Mechanism
of Alkaline Reduced Water. J Food Drug Anal 20(1):
394-397, 2012.
Lee KJ: Anti-obesity Effect of Alkaline Reduced Water
in High Fat-Fed Obese Mice. Biol Pharm Bull 36(7):
1052-1059, 2013.
Jin D, Park SK, Lee YM, Yoon YS, Kim DH, Deung YK,
Lee KJ: Effect of mineral-induced alkaline reduced
water on Sprague- Dawley rats fed on high-fat diet. J
Exp Biomed Sci 12(1): 1-7, 2006.
Jin D, Ryu SH, Kim HW, Yang EJ, Lim SJ, Ryang YS,
Chung CH, Park SK, Lee KJ: Anti-diabetic effect of
alkaline-reduced water on OLEFT rats. Biosci
Biotechnol Biochem 70(1): 31-37, 2006.
Kalaitzidis RG, Sarafidis PA, Bakris GL: Effects of
thiazolidinediones beyond glycaemic control. Curr
Pharm Des 15(5): 529-536, 2009.
Kim JM, Yokoyama K: Effects of alkaline ionized water on
spontaneously diabetic GK-rats fed sucrose. Korean J
 6 Korean Journal of Waters Vol. 5, No. 1, 2016
Lab Animal Sci 13: 187-190, 1997.
Kim MJ, Kim HK: Anti-diabetic effects of electrolyzed
reduced water in streptozotocin-induced and genetic
diabetic mice. Life Sci 79(24): 2288-2292, 2006.
Koseki M, Tanaka Y, Noguchi H, Nishikawa, T: Effect of pH
on the taste of alkaline electrolyzed water. J Food Sci
72(5): 298-302, 2007.
Le Gall JY, Ardaillou R: The biology of aging. Bull Acad
Natl Med 193(2): 402-404, 2009.
Lee KJ, Jin D, Chang BS, Teng YC, Kim DH: The
immunological effects of electrolyzed reduced water on
the Echinostoma hortense infection in C57BL/6 mice.
Biol Pharm Bull 32(3): 456-462, 2009.
Li Y, Hamasaki T, Nakamichi N, Kashiwagi T, Komatsu T,
Ye J, Teruya K, Abe M, Yan H, Kinjo T, Kabayama S,
[Provider:earticle] Download by IP 165.132.230.201 at Tuesday, July 2, 2019 1:55 PM
Kawamura M, Shirahata S: Suppressive effects of
electrolyzed reduced water on alloxan-induced apoptosis
and type 1 diabetes mellitus. Cytotechnology 63(2):
119-131, 2011.
Niv Y, Fraser GM: The alkaline tide phenomenon. J Clin
Gastroenterol 35(1): 5-8, 2002.
Parmar H, Asada M, Kanazawa Y, Asakuma Y, Phan CM,
Pareek V, Evans GM: Influence of microwaves on the
water surface tension. Langmuir 30(33): 9875-9879,
2014.
Perera A, Mazighi R, Kezic B: Fluctuations and
micro-heterogeneity in aqueous mixtures. J Chem Phys
136(17): 174-176, 2012.
Popkin BM, D’Anci KE, Rosenberg IH: Water, hydration, and
health. Nutr Rev 68(8): 439-458, 2010.
Pullinger CR, Eng C, Salen G, Shefer S, Batta AK, Erickson
SK, Verhagen A, Rivera CR, Mulvihill SJ, Malloy MJ,
Kane JP: Human cholesterol 7α-hydroxylase (CYP7A1)
www.earticle.net
deficiency has a hypercholesterolemic phenotype. J Clin
Invest 110(1): 109-117, 2002.
View publication stats
Remig V, Franklin B, Margolis S, Kostas G, Nece T, Street
JC: Trans fats in America: a review of their use,
consumption, health implications, and regulation. J Am
Diet Assoc 110(4): 585-592, 2010.
Schneider H, Lischinski M: Diabetes mellitus in advanced age.
5: Longevity of senile diabetes patients examined in the
Neustrelitz district 1962/63. Z Alternsforsch 40(1):
47-50, 1985.
Viner RM, Hsia Y, Tomsic T, Wong IC: Efficacy and safety
of anti-obesity drugs in children and adolescents:
systematic review and meta-analysis. Obes Rev 11(8):
593-602, 2010.
Vorobjova NV: Selective stimulation of the growth of
anaerobic microflora in the human intestinal tract by
electrolyzed reducing water. Med Hypotheses 64(3):
543-546, 2005.
Watanabe T, Kishikawa Y, Shirai W: Influence of alkaline
ionized water on rat erythrocyte hexokinase activity and
myocardium. J Toxicol Sci 22(2): 141-152, 1997.
Yang EJ, Kim JR, Ryang YS, Kim DH, Deung YK, Park SK,
Lee KJ: A Clinical Trial of Orally Administered
Alkaline Reduced Water. J Exp Biomed Sci 13(2):
83-89, 2007.
Yasar U, Sain-Guven G, Yardimci Y, Kilicarslan A, Babaoglu
MO, Bozkurt A: Effect of Atorvastatin on CYP2C9
Metabolic Activity as Measured by the Formation Rate
of Losartan Metabolite in Hypercholesterolaemic
Patients. Basic Clin Pharmacol Toxicol 109(2): 73-77,
2011.
Yoon YS, Kim DH, Kim SK, Song SB, Uh Y, Jin D, Qi XF,
Teng YC, Lee KJ: The melamine excretion effect of the
electrolyzed reduced water in melamine-fed mice. Food
Chem Toxicol 49(8): 1814-1819, 2011.