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A natural antioxidant – dihydroquercetin.

 

 

Dihydroquercetin is a natural antioxidant, bioflavonoids P-vitamin group derived from komlevoj trunk parts of the Siberian larch. Dihydroquercetin takes the first place among known antioxidants, including vitamins E, A, b, C and beta-carotene, surpassing them according to the ORAC scale at 11 or more times for their antioxidant activity.

 

Description

Pharmacological action of dihydroquercetin and its benefits for human health

Advantages use in production of meat and dairy products

Advantages use in production of products based on fat

The advantages of the confectionery

Advantages use in production of soft drinks

The benefits of use in cosmetics

 


Description:

Dihydroquercetin is a natural antioxidant, bioflavonoids P-vitamin group derived from komlevoj trunk parts of the Siberian larch.

Dihydroquercetin takes the first place among known antioxidants, including vitamins E, A, b, C and beta-carotene, surpassing them according to the ORAC scale at 11 or more times for their antioxidant activity. Antioxidant activity of dihydroquercetin is shown at the concentrations of 10-4 – 10-5. This is the minimum concentration of a substance with antioxidant activity compared with all known exogenous antioxidants, including vitamins E, A, b, C, beta-carotene.

Dihydroquercetin is used:

in the pharmaceutical industry for the production of dietary SUPPLEMENTS and medicines

in the food industry as an antioxidant,

in cosmetics.

 


Pharmacological action of dihydroquercetin and its benefits for human health:

– high antioxidant capacity. Inhibition of peroxidation, limiting the damaging effects of free radicals. Dihydroquercetin inhibits free radical oxidation as a water-soluble and fat-soluble substrates. Dihydroquercetin can function as a trap of reactive oxygen species and as a chelator of metals with variable valence,

capillary action of Taxifolin. Associated with extending the life of the capillaries and intensification of their work through protection of cell membranes,

– improvement of the functional state of the cardiovascular system. Optimization of the main and peripheral blood flow, lowering blood pressure in hypertension, normalization of vascular permeability, improving viscosity of blood and clotting activity

optimization of coronary blood flow, excitability, conductivity, contractility of the myocardium,

– improve blood flow in the cerebral vessels and metabolism in brain cells and peripheral nervous system,

optimization of lipid metabolism and the lipid profile of blood, an obstacle to the development of atherosclerosis,

to reduce the risk of progression of diabetic vascular complications. Lowers cholesterol, prevents blood clots,

restoration of microcirculation in the period of rehabilitation, after stroke and myocardial infarction, the restriction of dystrophic and sclerotic changes,

– detoxifying properties of dihydroquercetin are in direct interaction with toxins, binding them in a stable form with the subsequent excretion from the body. By improving capillary blood flow accelerates the elimination process of toxins from the intercellular space,

restore the structure of connective tissue.

 

Advantages of use dihydroquercetin in production of meat and dairy products:

– increase the shelf life of the product. It is established that dihydroquercetin helps to increase the shelf life of meat, dairy products by 1.5 – 3 times, interrupting the reaction of samoochishchenija food components. In addition, dihydroquercetin realizes the function of suppressing the growth of microorganisms in products are already subject to the process of oxidation

increase biological value. Lipids meat products, milk and dairy products during processing and storage are subjected to free radical oxidation that leads to loss of quality and biological value. In addition, oxidized lipids affect the Toxicological and microbiological safety. As an antioxidant dihydroquercetin contributes to the inhibition of the peroxidation process, which not only increases shelf life, but also increases the biological value of food

– preservation of the original organoleptic characteristics. Lipid oxidation leads to deterioration of organoleptic characteristics, loss of nutritional value, there is a change of appearance, smell, taste of the product, reducing its nutritional value. Dihydroquercetin contributes to a longer preservation of the original organoleptic characteristics,

saturation of the product in antioxidants. Technological processing of meat and dairy products leads to loss of most of the natural antioxidants present in raw material, making the end product less resistant to the oxidation process. The use of dihydroquercetin in the product will not only replace lost during the manufacturing process antioxidants but also significantly slow down the oxidation process,

– giving functional properties. It is known that fat oxidation can lead to the emergence of substances with toxic and carcinogenic actions, the most dangerous of them are free radicals. Dihydroquercetin – a substance that is the main feature of which is the ability to capture and bind free radicals and prevent thereby the development of pathogenic processes in the body. The introduction of dihydroquercetin in the formulation of food contributes to inhibition of free radical processes and lipid peroxidation of cell membranes,

as a natural antioxidant. Modern trends in healthy eating is such that a preference for natural products, rather than complex chemical compounds.

 

The benefits of using dihydroquercetin in the production of products based on fat:

– improving product stability to oxidation. Hydrolytic and oxidative changes during storage cause damage and reduce shelf life of fat-containing products, lead not only to reduced product quality, but also affect its Toxicological and microbiological safety. It is established that dihydroquercetin is capable of increasing the shelf life of fat-containing foods 1.5 to 4 times, interrupting the reaction of samoochishchenija food components. In addition, dihydroquercetin realizes the function of suppressing the growth of microorganisms in products are already subject to the process of oxidation

preserving the original organoleptic characteristics. Fat oxidation leads to deterioration of organoleptic characteristics, loss of nutritional value, there is a change of appearance, smell, taste of the product, reducing its nutritional value. Dihydroquercetin contributes to a longer preservation of the food’s original organoleptic indicators,

– saturation of the product in antioxidants. It is no secret that the vegetable oils used in the production of dairy and confectionery products, are further processed, removing most of the natural antioxidants present in raw material. In the result, the final product becomes much less resistant to oxidation. The use of dihydroquercetin in the product will not only replace lost during the manufacturing process antioxidants but also significantly slow down the oxidation process,

giving functional properties. It is known that fat oxidation can lead to the emergence of substances with toxic and carcinogenic, the most dangerous of them are free radicals. Dihydroquercetin – a substance that is the main feature of which is the ability to capture and bind free radicals and prevent thereby the development of pathogenic processes in the body. The introduction of dihydroquercetin in the formulation of food products, contributes to the inhibition of free radical processes and lipid peroxidation of cell membranes. In addition, modern trends in healthy eating is such that a preference for natural products, rather than complex chemical compounds.

 

The benefits of using dihydroquercetin in the composition of confectionery:

– increase shelf life. It is established that the introduction of dihydroquercetin in sugar confectionery products improves the quality and increases the time of storage in 2 – 2.5 times. The oxidation processes are slowed down 2 times, not only in relation to the products in which you enter dihydroquercetin, but also in the body of the person consuming such products.

 

Advantages of use dihydroquercetin in production of beverages:

– increase the shelf life. Introduction of dihydroquercetin in the formulation of beverages reduces the amount accumulated in the products of oxidation products. Increases the shelf life in 1.5 – 3 times, interrupting the reaction of samoochishchenija food components. In addition, dihydroquercetin realizes the function of suppressing the growth of microorganisms in products are already subject to the process of oxidation

inhibits the reproduction of yeast and reduces their viability

– reduces the level of oxygen concentration in the beverage during storage,

improves the taste and smell of the drink,

– the saturation of drinks with antioxidants. Technological processing leads to the loss of most of the natural antioxidants present in raw material, making the end product less resistant to the oxidation process. The use of dihydroquercetin in the product will not only replace lost during the manufacturing process antioxidants but also significantly slow down the oxidation process,

giving functional properties. Dihydroquercetin – a substance that is the main feature of which is the ability to capture and bind free radicals and prevent thereby the development of pathogenic processes in the body. The introduction of dihydroquercetin in the formulation of beverages contributes to inhibition of free radical processes and lipid peroxidation of cell membranes of man.

 

The benefits of using dihydroquercetin in cosmetics:

being a powerful natural antioxidant, dihydroquercetin protects cells from harmful consequences caused by an excess of free radicals,

dihydroquercetin contributes to the inhibition of oxidative damage of fibroblasts in the skin caused by the depletion of glutathione,

– dihydroquercetin is introduced into cosmetic products, it helps to prevent oxidation of the product itself, which is important if the cosmetics contain unsaturated fatty acids, easily subject to oxidation,

due to its antibacterial and anti-inflammatory properties, dihydroquercetin is used in the production of cosmetic care products for problem skin. Cosmetic means on the basis of dihydroquercetin helps reduce inflammation and redness of the skin, eliminating excess oil, giving skin a healthy appearance,

– acting at the cellular level, dihydroquercetin strengthens capillary walls, increases their tone, stimulates cell metabolism, protects the skin from UV-radiation. Therefore, creams on the basis of dihydroquercetin (Taxifolin) soften and smooth the skin, protect it from the aggressive effects of the environment,

dihydroquercetin contributes to the inhibition of melanogenesis, suggesting the possibility of its use as a component in the remedy of skin pigmentation,

– dihydroquercetin accelerates the healing process of wounds, promoting skin regeneration.

 

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