SHIRAKAWA Yoshiyuki, professor at the Faculty of Science and Engineering, and his colleagues succeeded in solving the low water solubility of Quercetin, which limits its beneficial effects such as antioxidant and anti-inflammatory effects, by using a method called “co-amorphization”. This study could help prevent lifestyle-related diseases caused by oxidative stress.

Reference:

Momoka Minode, Kazunori Kadota, Daichi Kawabata, Mikio Yoshida, Yoshiyuki Shirakawa, “Enhancement in dissolution behavior and antioxidant capacity of quercetin with amino acids following radical formation via mechanochemical technique” (Advanced Powder Technology, Volume 33, Issue 5, May 2022, 103582, https://doi.org/10.1016/j.apt.2022.103582)

For more details, please see the link below.
Research News: Improving Water Solubility of Polyphenols by Adding Amino Acids (Website of Doshisha University Organization for Research Initiatives and Development)


This achievement has also been featured in the “EurekAlert!”.
Improving water solubility of polyphenols by adding amino acids (EurekAlert!)