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G.SinningI.Alwyn JonesT.et al (1995a)

Effects of water activity (aw) on microbial stability as a hurdle in food preservation

Uric acid's antioxidant properties include: Scavenging reactive species including hydroxyl radicals Chelating transition metals that catalyze free radical formation While hydrogen water consistently functions as an antioxidant and forms only water as its byproduct, uric acid exhibits a complex dual nature

Accumulation of polystyrene microplastics induces liver fi-brosis by activating cGAS/STING pathway