Hydrogen water tea has higher health benefits Dec 7,2023.
This study compared the extraction efficiency of green tea phenolics from bubbled water of various gases and found that hydrogen water was the best type of all gases. This study suggests that using hydrogen water to make tea, at least for green tea, may provide better health benefits.

Ryu J, Kim MJ, Lee J. Extraction of Green Tea Phenolics Using Water Bubbled with Gases. J Food Sci. 2019 Jun;84(6):1308-1314. doi: 10.1111/1750-3841.14606. Epub 2019 May 1. PMID :31042818.

The water contains nitrogen (N2), oxygen (O2), hydrogen (H2), and carbon dioxide (CO2), and is left in the air for 10 minutes. The prepared sparkling water is used to extract phenolic substances from green tea leaves. In order to retain the gas in the water, the extraction conditions were maintained in a closed container at room temperature under magnetic stirring. The extracts were analyzed for free radical scavenging capacity, total phenolic content and phenolic profile, and sparkling water was examined to explain differences in phenolic content. Overall, green tea infusion prepared from hydrogen showed significantly higher total phenolic compound content and antioxidant activity in hydrogen sparkling water compared with other sparkling waters (including N2) (P < 0.05). Control samples and samples bubbled with carbon dioxide showed the lowest antioxidant activity in green tea liquor. However, green tea extract with O2 infusion showed the lowest catechin content. Green tea leaves treated with hydrogen bubbled water had much greater damage to their surface morphological properties than the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen sparkling water has a higher extraction rate of green tea leaf phenolics than other sparkling waters. Practical Applications: Green tea or green tea liquid has several health-beneficial functions due to the presence of phenolic compounds. In this study, different gases such as nitrogen, oxygen, hydrogen and carbon dioxide were treated in water and the sparkling water was used to extract phenolics from green tea leaves. The results found that hydrogen sparkling water had the highest phenolic content extracted from tea leaves, and green tea liquid showed the highest antioxidant capacity. This new knowledge could help in the beverage industry to produce green tea with higher antioxidant activity.
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