The objectives of this study were to investigate strong reduction potential of alkaline electrolyzed (EO) water and its antibrowning, antioxidant, and anticancer activities. The antibrowning effects of alkaline EO water, ascorbic acid, citric acid, sodium metabisulfite, and their combination on polyphenol oxidase (PPO) activity, total color difference, hue angle, chroma, and browning index (BI) of apple slices were determined. Alkaline EO water inhibited apple PPO by about 66%. Combination of other antibrowning agents and alkaline EO water inhibited browning on apple slices than antibrowning agents alone. To investigate the antioxidant and anticancer activity of alkaline EO water, alkaline EO water was used for reconstitution of apple juice. Total antioxidant capacities were evaluated by the ORAC and TEAC assays. Apple juice reconstituted with alkaline EO water had higher antioxidant values (ORAC: 11 2.9 M TE and TEAC: 3.2 0.1 M TE) than apple juice reconstituted with deionized water (ORAC: 9.8 1.6 M TE and TEAC: 2.8 0.4 M TE). ORAC values of apple juice reconstituted with alkaline EO water also maintained for 7 days at 4oC. Redox potential (ORP) has been used as an important indicator for antioxidant activity. The apple juices reconstituted with alkaline EO water had higher negative ORP and higher ORAC values than apple juice reconstituted with deionized water. The MTT assay was used to determine cell proliferation and apoptosis was assessed using a DNA fragmentation. Apple juice reconstituted with alkaline EO water had greater inhibition on cancer cell proliferation and induced apoptosis in HT-29 cells than apple juice reconstituted with deionized water. In addition, the comet assay was used to determine DNA damage. HT-29 cells treated with apple juice reconstituted with alkaline EO water had less DNA damage than cell treated with apple juice reconstituted with deionized water.