Chlorine dioxide, a highly reactive compound that takes the form of a yellow gas at ordinary temperature and pressure, is one of the free radicals. As an oxidation agent, it oxidatively modifies viral, bacterial, and fungal proteins and malodorous substances, and it has the effects of eradicating viruses and bacteria and eliminating odors. Taiko Pharmaceutical Co., Ltd. has led the world in structural elucidation of the mechanisms by which chlorine dioxide oxidatively modifies proteins, and it has published the results in the American scientific journal Biochemistry.¹⁾
Chlorine dioxide has been approved in Japan for use in sterilizing tap water (under the Water Supply Law) and bleaching wheat flour (Food Additives, Ministry of Health, Labour and Welfare [MHLW]).

¹⁾Ogata, N. “Denaturation of Protein by Chlorine Dioxide: Oxidative Modification of Tryptophan and Tyrosine Residues”, Biochemistry 46, 4898-4911 (2007).