Making the unpalatable palatable

From A*STAR Research Highlights, August 25, 2017 (not bylined):

Encapsulating the antioxidant quercetin in carnauba wax could mask its bitterness and enable its use in a wide range of food products, according to new research from Singapore.

Quercetin is a type of plant pigment called a flavonoid, and is one of the most abundant antioxidants in our diet. Laboratory research suggests it could have a range of beneficial effects, including anti-cancer, anti-obesity, anti-inflammatory and antimicrobial properties, in addition to being a potent antioxidant.

However, the opportunities to incorporate quercetin into fortified food products have been limited by its bitter taste. Encasing quercetin particles in a bland or even pleasant-tasting coating could offer one way to mask the taste. Read more.

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