The consumption of electrolyzed reduced water, often marketed under specific brand names, is proposed to offer various advantages. This water undergoes a process of electrolysis, altering its pH and oxidation-reduction potential (ORP). Proponents suggest this alteration results in water with enhanced hydrating properties and antioxidant capabilities.
Potential advantages attributed to this type of water include improved hydration due to smaller water molecule clusters, and the scavenging of free radicals within the body because of its negative ORP. Some studies, though often preliminary and requiring further investigation, indicate a possible role in reducing oxidative stress and inflammation. The concept originated from observations of water sources with naturally high pH and antioxidant properties.