Dihydroquercetin in Prepackaged Foods
First, as dihydroquercetin is the most potent natural inhibitor of lipid peroxidation, its addition to prepackaged food products increases product shelf-life by 1.5 to 4 times and confers more stable organoleptic properties throughout the life cycle of the product. This effect is especially pronounced in products with high lipid or fat content.
Second, the addition of dihydroquercetin to prepackaged foods has a health benefit as an antioxidant and anti-inflammatory agent, thereby creating functional foods. The presence of dihydroquercetin in food products imparts onto them the same functional properties as dietary supplements, an effect that is synergistic with the addition of vitamin A, vitamin C, or vitamin E. Foods supplemented with dihydroquercetin prevent prevents oxidative stress and also helps to protect the body against free radicals and lipid peroxidation.