Dihydroquercetin in Fats and Oils
Oils and fats, and particularly unsaturated oils like vegetable oils, canola, sunflower, olive, or peanut go bad quickly. Heat, light, and most of all oxygen turn the oils rancid. Rancid oils are a health hazard in that they contain free radicals that may increase the risk of cancer and heart disease.
The application of dihydroquercetin in fats and oils inhibits lipid peroxidation and thus free radical formation which extends the product’s shelf-life 3 to 4.5 times, and improves the biological and nutritive value of the product. Dihydroquercetin also protects fats and oils from harmful changes during exposure to high temperatures during processing resulting in a higher quality end product.