Natural mineral waters: chemical characteristics and health effects

Quattrini, Sara; Pampaloni, Barbara; Brandi, Maria Luisa

doi:10.11138/ccmbm/2016.13.3.173

Cited by 106 publications

(125 citation statements)

References 42 publications

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“…as shown in Table 1. These results indicated that Phusang hot spring should be classified as low mineral content water (Quattrini et al, 2017). The sodium is <20 mg/L and this is indicated as a low sodium definition (Quattrini et al, 2017).…”

Section: Resultsmentioning

confidence: 87%

The Chemical Characteristic and Microbial Diversity of the Hot Spring at Phusang National Park

Bumrungthai

Duangjit

Somsuwan³

et al. 2019

Environ. Nat. Resour. J.

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The robustness of Phusang's warm waterfall is regionally recognized as the only one with a temperature range of 35-36 °C which makes it an outstanding place to visit in Thailand. Surprisingly, Phusang waterfall originates from the Phusang warm pool (hot spring). However, data about the bacterial community and characteristics of this water are still obscure. Therefore, this study investigated the bacterial community and characteristics of water in the Phusang hot spring. Tests to determine its physical characteristics such as pH, color and turbidity were performed. Trace elements such as sodium, bicarbonates, iron, and fluoride were detected as chemical characteristics. The biological properties were verified by 16S ribosomal RNA sequencing. Illumina metagenomic analysis was directly demonstrated from the water after DNA extraction via a membrane filtration pore of 0.45 µm. The range of pH, color and turbidity of water from the Phusang hot spring was 7.33-7.53, 0.05-0.18 Pt.Co and 9.55-10.91 NTU, respectively. The biological study of microorganisms found less than 300 CFU/mL. Coliform bacteria such as Staphylococcus aureus and other examples such as Aeromonas veronii, Acinetobacter sp. Neisseriaceae bacterium were abundant. Shotgun metagenomic sequencing defined the phylum as Proteobacteria (84%), Bacteroidetes (13%), Cyanobacteria (1%), and unclassified (2%). Moreover, the amount of sodium and strontium detected was 6.00-7.52 and 1.40-1.58 mg/L respectively. These studies show that a high abundance of Proteobacteria were present in samples from this hot spring. Phusang hot spring has been classified as having low mineral content water.

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Section: Resultsmentioning

confidence: 87%

The Chemical Characteristic and Microbial Diversity of the Hot Spring at Phusang National Park

Bumrungthai

Duangjit

Somsuwan³

et al. 2019

Environ. Nat. Resour. J.

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“…Bicarbonate waters create an alkaline environment and decrease bone resorption. They also have some benefits in reducing total cholesterol, LDL cholesterol, and fasting glucose [23].…”

Section: Therapeutic Properties Of Natural Medicinal Resourcesmentioning

confidence: 99%

Natural medicinal resources and their therapeutic applications

Ziemska

Szynal

Mazańska

et al. 2019

Rocz Panstw Zakl Hig

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Natural medicinal resources are a country’s natural wealth. Natural medicinal waters, medicinal gases, and peloids have many properties that enable their use in the treatment of gastrointestinal, circulatory, respiratory, bone and joint, and skin and soft tissue disorders. Balneotherapy can be also applicable in prevention of many diseases and rehabilitation. At present, because there are several chemicals of synthetic origin, there is a need to search for nonpharmacological approaches and explore natural healing sources, which better fit the human body. Compared to synthetic drugs, these resources rarely show side effects, which increases the comfort of therapy. The use of natural medicinal resources in the form of treatments in health resort medicine centers under the supervision of balneologists, combined with the healing properties of the climate, contributes not only to the reduction of treatment time for many diseases but also to improvement of therapy’s results. The article discusses natural medicinal resources and some of their therapeutic applications.

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“…Sulphates (generally magnesium, sodium or calcium sulphate) are present in mineral water with concentration that can be higher than 200 mg/L in 'sulphate-rich' mineral water (Casado et al, 2015;Quattrini et al, 2016).…”

Section: Exposure Via Other Sourcesmentioning

confidence: 99%

Re‐evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive

Flavourings¹,

Younes²,

Aquilina³

et al. 2019

EFS2

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The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of sulphuric acid (E 513) and its sodium (E 514), potassium (E 515), calcium (E 516) and ammonium (E 517) salts when used as a food additive. The Panel considered that adequate exposure and toxicity data were available. Sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, E 514, E 515, E 516, E 517) are authorised food additives in the EU, in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008. In the refined estimated exposure non brand-loyal scenario, mean exposure ranged from 0.4 mg sulphate/kg body weight (bw) per day in infants to 35 mg sulphate/kg bw per day in toddlers. The high percentile of exposure ranged from 3 mg sulphate/kg bw per day in adolescents to 68 mg sulphate/kg bw per day in toddlers. The Panel considered sulphates of low acute toxicity and there is no concern with respect to genotoxicity and carcinogenicity. The Panel noted that the exposure to sulphates at mean and 95th percentile in the non brand-loyal scenario as well as in the other scenarios, is far below the 300 mg/kg a dose that induced laxative effect in humans. Based on the toxicological database available, the Panel concluded that the exposure to sulphuric acid (E 513), sodium sulphate (E 514), potassium sulphates (E 515), calcium sulphate (E 516) and ammonium sulphate (E 517) does not raise a safety concern at the reported uses and use levels and there is no need for a numerical acceptable daily intake (ADI).

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Natural mineral waters: chemical characteristics and health effects

Cited by 106 publications

References 42 publications

The Chemical Characteristic and Microbial Diversity of the Hot Spring at Phusang National Park

The Chemical Characteristic and Microbial Diversity of the Hot Spring at Phusang National Park

Natural medicinal resources and their therapeutic applications

Re‐evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive

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