Dihydroquercetin in Drinks, Juices, and Alcoholic Beverages
Dihydroquercetin decreases oxidation processes and increases the antioxidant effects in soft drinks and juices. Furthermore it has it has synergistic effects with other antioxidants such as vitamin A, vitamin C, and vitamin E which are naturally found in fruit and vegetable juices, thereby enhancing their natural properties. As such, it increases the nutritional and health values of drinks whether they be juices, soft drinks, or water.
In in addition to its antioxidant properties, dihydroquercetin suppresses yeast reproduction. Therefore the addition of dihydroquercetin to yeast containing beverages such as Kvas, can increase their shelf-life by up to 2.5 times.
Dihydroquercetin has been used in alcoholic beverages. When added to alcohol it improves taste and odor of the alcoholic beverage, promotes detoxification of acetyl aldehydes thereby attenuating hangovers, while protecting the liver.