Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley.
Qi Guan, Xin-Wen Ding, Rui Jiang, Peng-Ling Ouyang, Juan Gui, Lei Feng, Li Yang, Li-Hua Song · Food chemistry · 2019
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Independent study record
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H2HUBB TAKEAWAY
Hydrogen-rich water altered the nutrient and phytochemical profile of sprouted black barley and increased its measured hydroxyl-radical scavenging activity. This source-grounded publication contributes evidence relevant to molecular hydrogen and is retained in a transparent general research category when a more specific study design is not supported by the indexed record.
How Molecular Hydrogen Was Addressed
Hydrogen gas (H₂), a multifunctional signaling molecule, has received increasing attention in recent years.
What the Publication Reported
A chemical component analysis showed that in sprouted black barley, the HRW treatment could change the distribution of phytochemicals (e.g., the ionic strength of guanosine), increase the concentrations of free vanillic acid, coumaric acid, sinapic acid, conjugated sinapic acid, Ca and Fe and the hydroxyl radical scavenging rate, and decrease the protein, fat, starch and dietary fibre contents compared with the results obtained after treatment with ultra-pure water (P < 0.05).
H₂ Mechanisms / Biological Findings
Hydrogen gas (H₂), a multifunctional signaling molecule, has received increasing attention in recent years.