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doi: 10.1007/s11064-023-03911-1

In practical terms, manufacturers must demonstrate that hydrogen is present at meaningful levels at the point of consumption, and researchers must clarify what meaningful entailsdose, frequency, and measurable outcomes

Currently, the most commonly used methods for in vitro determination of antioxidant capacity in food components include the inhibition of lipid peroxidation in the linoleic acid system, total radical-trapping antioxidant parameters (TRAP assay), oxygen radical absorbance capacity (ORAC assay), ferric ion (Fe 3+ ) reducing antioxidant power (FRAP), cupric ion (Cu 2+ ) reducing antioxidant power (CUPRAC assay), Fe 3+ -Fe 2+ transformation assay, FolinCiocalteu reducing capacity (FCR assay), DPPH radical scavenging, ABTS + radical scavenging, DMPD + radical scavenging, superoxide anion radical scavenging, and ferrous ion (Fe 2+ ) chelation activities

Accordingly, the disorder is now thought of as a failure in the regulation of mitochondrial energy generation [20]