Title : Hydrogen foods: A new era in the food industry
Abstract:
When discussing human nutrition, we typically focus on the balance of proteins, fats, carbohydrates, caloric content, and daily requirements. However, not only the compositional makeup but also the bioelectrical characteristics of food products—determined by Oxidation-Reduction Potential (ORP) and active hydrogen concentration—are of critical importance. Inadequate supply of active hydrogen to the body weakens intercellular communication, inhibits energy production, and leads to the accumulation of toxins and free radicals. These radicals attack cells by stripping electrons, resulting in a drop in cellular charge, disruption of metabolic processes, loss of function, disease, aging, and eventual cell death.
We have developed and patented the world’s first food additive, “Nanohydride,” based on magnesium salts, which releases a significant amount of active hydrogen upon contact with water. Experimental studies have demonstrated that the Nanohydride solution is non toxic and acts as an effective adaptogen, enhancing the body’s nonspecific resistance to extreme stressors. It exhibits high antioxidant activity, significantly suppressing Lipid Peroxidation (LPO), indicating its potential utility in regulating oxidative processes and protecting tissues from oxidative stress.
In 2025, a production plant for the Nanohydride food additive and hydrogen enriched food products was launched in Armenia. The product range includes confectionery items (sweets, chocolate, marmalade, etc.), grocery products (leaf tea, ground coffee, dry juices, dry soups, etc.), salt, sugar, and any other products where these ingredients are used. As a result, these foods become saturated with active hydrogen, acquire antioxidant properties, and exert an immunostimulatory effect that contributes to the prevention of chronic diseases, rehabilitation from post COVID complications, improved memory, overall health benefits, enhanced athletic performance, and increased lifespan.
In light of the above, we believe an important step has been taken toward establishing a sustainable hydrogen economy in the food industry. As Hippocrates stated in the 5th century BCE: “Let food be thy medicine and medicine be thy food.” In the 21st century, we have made this a reality.
