Green Tea

Testing with the use of green tea and analysis of DPPH radical signal loss using the EPR method

The second test concerns the analysis of loss of DPPH radical EPR signal (the information that a free radical means that it reacted with an antioxidant, which has been extracted to a greater or lesser degree, depending on the type of the water used).

free-radicals-graph

An increase of antioxidant content by approximately 30% was achieved. The tests were performed using an EPR spectroscope Bruker EMX (9.8 GHz) at room temperature.

Antioxidants are compounds removing the excess of free radicals from the human organism. They contribute significantly to preventing the development of diseases of civilisation, and inhibit organism ageing processes.

Free radicals are a by-product generated in every cell during the cellular breathing process, and their amount in the organism is regulated by eating food and the antioxidants it contains. Unfortunately, we additionally introduce them into our organism by being present in a polluted environment, smoking cigarettes, eating preservative-bearing food, as well as by being exposed to electromagnetic radiation.

This unnatural state is the cause of oxidative stress in the organism, which involves a disturbance in balance between generation of free radicals and their removal by antioxidants. When this occurs, free radicals cause damage to cell membranes, proteins and DNA as well. In the event of major, prolonged deficit of antioxidants, oxidative stress may lead to development of diseases and – as demonstrated by scientific studies – to accelerated ageing of the organism.

Therefore, it is essential to eat antioxidant-rich products. However, there is a threshold to their daily consumption. For this reason, drinking the ID’EAU water, naturally possessing superior solubility and ability to isolate a greater amount of antioxidants, is extremely important for our organism.