Oxygen to drink!
Not only respiration, be it nasal, oral or through the skin, but also untreated, oxygen-containing food and beverages are a source of oxygen supply.
Accordingly, drinking aerobic stabilized oxygen can provide the body with oxygen. From the gastric mucosa and the intestinal cells the oxygen passes into the capillary system by diffusion. Here, blood is oxygenated and, via the portal circulation, proceeds into the systemic circulation. The enriched blood´s increased oxygen content can be objectively measured through the oxygen partial pressure.
The 'European Journal of Medical Research' initially published research results on the effects of oxygen-enriched water. In its November issue, the journal reports about extensive studies conducted by the Walther Straub Institute for Pharmacology and Toxicology at the Ludwig Maximilian University in Munich. Prof. Dr. Wolfgang Forth and Prof. Dr. Olaf Adam scientifically proved that the higher temperature in the intestines causes the bound oxygen to be gradually released before it passes through the stomach wall. As a result, venous blood is provided with a greater amount of oxygen on its way to the liver. The oxygen enrichment varies between 7%-40% and lasts for approximately one hour, provided that the oxygen level is at least around 80 mg per liter (ppm).
You hear a lot about oxygen radicals. Doesn´t the consumption of additional oxygen implicate an increase in free radicals?
When we refer to oxygen as a free radical, we think of toxic free radicals such as peroxides, hydrogen peroxides, singlet oxygen, hydroxyl and peroxyl radicals. O2 and stabilized oxygen are not free radicals, so the consumption of oxygen-enriched water does not lead to an increase in free radicals. The only exception may occur when oxygen-enriched water is consumed along with alcoholic beverages, as in this case there can be a slight increase in ascorbyl radicals, which are a byproduct in the breakdown of alcohol.
Is bound/stabilized oxygen as volatile as the oxygen that is contained in bottled oxygen-enriched beverages?
No. Let´s first take a look at how oxygen is added to conventional oxygen-enriched beverages.
The solubility of oxygen in water is limited and mainly depends on temperature and pressure. When the water´s oxygen absorbing capacity limit is reached, it is considered saturated. Chilled water at a temperature of 6 °C and under an athmospherical pressure of 1024 mbar is saturated at 12 to 13 mg of dissolved oxygen per liter. In order to increase the level of dissolved oxygen to 70 mg per liter (as advertised for several oxygen-enriched waters available in stores), the pressure inside the bottle has to be increased accordingly. But once the bottle is opened, the pressure is released and part of the oxygen escapes, comparable to carbonated water.
In contrast, stabilized oxygen is molecular and bound to a salt. This compound does not dissolve when the bottle is opened. Hence, the bound oxygen stays bound when the bottle is opened and therefore remains in the water.