{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T16:18:53Z","timestamp":1791562733317,"version":"4.3.4"},"reference-count":37,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2020,12,31]],"date-time":"2020-12-31T00:00:00Z","timestamp":1609372800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31760461"],"award-info":[{"award-number":["31760461"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Dihydromyricetin (DMY) is a natural dihydroflavonol with many bioactive effects. However, the physicochemical properties of DMY related to its bioavailability, especially its stability, are unclear.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The effects of pH, temperature, metal ions and ascorbic acid (AA) on the stability of DMY were studied using high\u2010performance liquid chromatography (HPLC). The bioavailability of DMY in the presence and absence of AA was compared. Dihydromyricetin was unstable in weak alkaline solutions, and the degradation was significantly accelerated in the presence of Cu\n                      <jats:sup>2+<\/jats:sup>\n                      and Fe\n                      <jats:sup>3+<\/jats:sup>\n                      . The degradation process followed the first\u2010order kinetic model. The degradation rate constant (\n                      <jats:italic>k<\/jats:italic>\n                      ) increased with increasing pH and temperature. The remaining DMY was only 49% of its initial concnentration after 4\u00a0h in simulated intestinal fluid (SIF) at 37\u2009\u00b0C. However, by supplementing with AA, the degradation of DMY was rarely occured within 6\u00a0h. The solubility of DMY at pH\u00a03\u20135 was about 750\u2009\u03bcg\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      , slightly increasing to 853\u2009\u03bcg\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      at pH\u00a06. Pharmacokinetic studies showed that the bioavailability of DMY increased from 0.122% to 0.341% by supplementing with AA (10% of DMY).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The degradation of DMY is one reason for its poor bioavailability. The presence of AA could significantly improve the stability of DMY, and further improve its bioavailability in rats. \u00a9 2020 Society of Chemical Industry<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.11022","type":"journal-article","created":{"date-parts":[[2020,12,18]],"date-time":"2020-12-18T11:14:20Z","timestamp":1608290060000},"page":"3862-3869","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":39,"title":["Physicochemical properties of dihydromyricetin and the effects of ascorbic acid on its stability and bioavailability"],"prefix":"10.1002","volume":"101","author":[{"given":"Cui\u2010Cui","family":"Sun","sequence":"first","affiliation":[{"name":"Jiangxi Key Laboratory of Natural Product and Functional Food College of Food Science and Engineering, Jiangxi Agricultural University  Nanchang 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