Blue California: Effective Antioxidant
Blue California’s dihydroquercetin is an effective antioxidant with multiple benefits
Blue California has begun commercial production of dihydroquercetin (DHQ), a unique bioflavonoid considered the most effective antioxidant, for use in a host of consumer product applications.
Blue California’s innovative technologies spurred the development and production of this unique water-soluble antioxidant, which offers improved color stability for beverages; anti-aging and anti-inflammatory health benefits; as well as impressive skin rejuvenation for cosmetics and personal care products.
"The availability of this water-soluble antioxidant can bring enormous benefits to dietary supplements, cosmetics and functional beverages,” says Cecilia McCollum, Blue California's executive vice president. “BC-DHQ™ can offer consumers added protection against premature aging, chronic inflammation and other health problems related to oxidative stress. It also is important to note that we already have started work on the GRAS self-affirmation for this ingredient. We understand our customers’ need for sustained availability, highest purity, competitive pricing and regulatory compliance.”
Dihydroquercetin is a powerful antioxidant found in fruits and vegetables. It actively seeks and neutralizes free radicals in the body. It has a unique molecular structure, which makes it especially effective at preventing cellular damage, and even induces other antioxidant enzymes to take preventative action as well.
Studies have shown that DHQ has the unique ability to not only protect cells, but also to stimulate the production of collagen and elastin in the skin. This property of DHQ means that it can actually lead to renewed elasticity and rejuvenation of the skin.
There also is an abundance of evidence that supports DHQ’s capacity to promote internal healing after any type of injury, internal or external to our bodies.
Lastly, the antioxidant properties of DHQ also make this ingredient a potential alternative for shelf-life extension, flavor enhancement, and color stabilization in foods and beverages.
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