About
Eng3 Corporation manufactures NanoVi devices designed to accelerate the body's natural repair of oxidative stress and cellular damage. The technology generates a precise electromagnetic signal that mimics a biological signal naturally produced by the body to initiate cellular repair. Users inhale humidified air that carries this signal, which assists in protein folding and restoration of protein function without introducing any reactive oxygen species or chemical substances.
The NanoVi approach targets a fundamental mechanism of aging and chronic disease: loss of protein function due to oxidative stress. By augmenting the body's existing repair signaling, the device helps restore cellular function across multiple biological processes. The company offers three product lines: NanoVi, NanoVi Pro, and NanoVi Exo, serving health optimization, anti-aging, and sports performance markets.
Eng3 has supported their technology with extensive research documenting effects on protein repair, DNA damage recovery, water structure modification, and probiotic bacterial proliferation. The company was founded in 2003 in Seattle, Washington, and maintains international distribution networks with technical representation in Europe.
Sources
Longevity Contribution
- Generates a bio-identical electromagnetic signal that precisely matches the wavelength of excited reactive oxygen species naturally produced in cells, verified by University of Washington Chemistry Department testing
- Creates ordered water (exclusion zone water) through humidified air delivery, a mechanism confirmed by multiple independent research institutions including the National Institute for the Physics of Matter in Italy and Moscow State University
- Operates without producing any reactive oxygen species or requiring chemical substances, distinguishing it from conventional antioxidant approaches
- Demonstrates measurable effects across multiple biological pathways including double-strand DNA break repair, protein function restoration, and probiotic bacterial proliferation in peer-reviewed studies