Alkaline Water Boosts Apple Juice's Cancer-Fighting Power
- Authors
- M. Kim, J. Fischer, Y.-C. Hung
- Journal
- Journal of Food and Drug Analysis
- Year
- 2012
- DOI
- 10.38212/2224-6614.2137
- Study Type
- Cell Culture
- Outcome
- Positive
- Peer Reviewed
- Yes
- Country
- South Korea
- Health Condition
- Colorectal Cancer
- Body System
- Digestive System
TL;DR
Apple juice made with alkaline electrolyzed water has stronger antioxidant effects and is better at slowing down cancer cell growth than apple juice made with regular water.
Key Finding
Apple juice reconstituted with alkaline electrolyzed water showed higher antioxidant capacity and more effectively reduced colon cancer cell growth compared to apple juice made with regular purified water in laboratory tests.
Summary
Researchers tested whether apple juice mixed with alkaline electrolyzed water (water treated with electricity to increase alkalinity) had stronger antioxidant effects than apple juice mixed with regular purified water. Using laboratory-grown human colon cancer cells, they measured antioxidant strength and found that the electrolyzed water version had higher antioxidant capacity and was more effective at slowing cancer cell growth and triggering cell death.
Practical Takeaway
This is a laboratory cell study only—it does not involve humans or animals, so it cannot tell us whether these effects would occur in the body. While the results suggest alkaline electrolyzed water may enhance apple juice's antioxidant properties in test tubes, much more research would be needed before drawing any conclusions about health benefits for cancer prevention or treatment.
Abstract
Apple juice, known as a good antioxidant source, may partially protect the body from oxidative stress. In this report, the effect of apple juice reconstituted with alkaline electrolyzed water (EO-apple juice) on HT-29 cells was investigated. Specifically, the total antioxidant capacity (ORAC and TEAC) of EO-apple juice, and the effects this EO-apple juice on cell proliferation (MTT assay), DNA fragmentation, and oxidative DNA damage (comet assay) of HT-29 cells were evaluated. The TEAC value of EO-apple juice was higher (2773 μM TE vs. 1739 μM TE) than apple juice reconstituted with ultra pure water (Water-apple juice). EO-apple juice also had a higher ORAC value (15446 μM TE) than that Water-apple juice (13908 μM TE). After 72 h cell incubation, HT-29 cell proliferation was more effectively reduced by the EO-apple juice than the Water-apple juice. Induction of apoptosis was determined using a DNA fragmentation method, and apoptotic cells increased in a dose-dependent manner after treatment with both reconstituted apple juices. In conclusion, EO-apple juice had a stronger antioxidant effect than water-apple juice and can inhibit HT-29 cell proliferation plus induce apoptosis.