Comment · Thu, May 30, 2024 · ND Owner
MYASD question: nobiletin & hesperidin food bioavailability?
Original post in this thread
MercuryFlights · 5 points
Not the usual question, but what's your Spidey-sense on bioflavonoid bioavailability in citrus?
My latest ND purchase (#25 +/-) was nobiletin, and I'm liking the early results. I've become the supplements helper for a few relatives. One older relative is supplements positive but pill-shy (even blate pape wraps). Some powders or stacks can be mixed with foods (PEA), some don't taste good (hesperidin, boswellia, even the ginger has too big a bite) or shouldn't be in the mouth (NAC's pH, not without neutralizing). This relative has issues with inflammation and vein health.
I sometimes cook for this relative, and with their permission I've been superfooding the meals up. Mandarin orange peel is roughly 1% each nobiletin and hesperidin. I use it in orange peel beef (oil fry) and candied citrus peel (in allulose or erythritol as a dessert or salad topping). Theoretically a serving has 50-100mg each of these two. How much would be bioavailable, though? Both use high temperatures, but oil vs sugar. With the o.p.b. I could cook the peel in wine first.
This is more a (bio)chemistry than a cooking question, and after some fruitless searches I figure that the experts here are more lik…
What they were answering
Direct reply to the original post — see the thread post above.
u/MisterYouAreSoDumb · ND Owner
Hesperidin seems stable between 100-250*C. Pan frying is around 175*C.
https://link.springer.com/article/10.1007/s42452-020-2256-8
It's hard to say on nobiletin, but I would assume it is pretty similar.