Water Viscosity in the cellular context refers to the resistance of water molecules around proteins and membranes. Some research suggests that red/NIR light can reduce this viscosity, potentially accelerating enzyme activity and metabolic flow.
Key Points
- •Interfacial water — structured water layers around proteins behave differently from bulk water
- •Reaction rates — lower viscosity could increase diffusion and turnover
- •PBM hypothesis — one proposed mechanism for photobiomodulation effects
In ONDA Life
The Mitochondrial DNA Red Light article references water viscosity in the context of red light effects.