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Water Desirable for the Human Body in Terms of Oxidation‐Reduction Potential (ORP) to pH Relationship
Author(s) -
Okouchi S.,
Suzuki M.,
Sugano K.,
Kagamimori S.,
Ikeda S.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08689.x
Subject(s) - reduction potential , chemistry , alkalinity , saliva , urine , environmental chemistry , redox , inorganic chemistry , biochemistry , organic chemistry
The relationships between ORP (oxidation‐reduction potential) and pH were measured using samples of blood plasma, amniotic fluid, saliva, urine, vegetables, fruits, livestock products, fishery products, and various kinds of commercial beverages. It was found that these samples were in the reduction system region with respect to the equilibrium ORP level, which signifies that plants and animals, including human beings, have a reductive characteristic in terms of ORP. Here we propose that a conceptual kind of water having a reductive characteristic in terms of ORP and a pH value ranging from weak acidity to weak alkalinity can be categorized as “Vital Water”, which is analogous to human body fluid.