Authors:
Mohini Sikarwar, Centre for Development of Biomaterials and Department of Life Sciences, Sharda School of Basic Sciences and Research, Sharda University
Piyush Kumar Gupta, Centre for Development of Biomaterials and Department of Life Sciences, Sharda School of Basic Sciences and Research, Sharda University
Quercetin, a member of the flavonoid family found in regularly consumed foods, has received interest in nutrition circles for its ability to alter various biological processes. Quercetin is a yellow, crystalline substance with a bitter taste that is entirely insoluble in cold water, soluble in lipids and alcohol, and very slightly soluble in hot water [1]. It is a nutritional flavonoid with even more antioxidant capacity than vitamins C and E. The powerful antioxidant qualities of quercetin allow it to scavenge free radicals, decrease oxidative stress, and protect against cellular damage. Quercetin's anti-inflammatory characteristics include suppressing the synthesis of inflammatory cytokines and enzymes, making it a viable treatment for various inflammatory disorders. Free radicals are neutralized by flavonoids such as quercetin, which aid in their fight. This may lessen the chance of chronic illnesses by shielding the body's cells from oxidative damage. With its potent effects on immunity and inflammation brought on by leukocytes and other intracellular signals, quercetin is regarded as the most widely distributed and well-known flavonoid generated from nature [2].
Eating foods high in quercetin or taking a quercetin supplement can help maintain a healthy inflammatory response by controlling the release of cytokines, which allow immune cells to interact with one another and coordinate the immune response. The primary natural dietary sources of quercetin are fruits and vegetables.
Epidemiological studies have generally demonstrated the preventive benefits of flavanols and flavones against cardiovascular disorders and cancer. Quercetin has been shown to encourage outcomes against atopic disorders, cancer, diabetes, heart disease, allergies, and asthma, both in vitro and in vivo. Bioavailability refers to the degree to which a molecule is broken down, absorbed, metabolized, and excreted following food consumption. When quercetin is broken down in the human body, it is quickly metabolized via glucuronidation, sulfation, and methylation in the small intestine, liver, and kidneys, among other places. When quercetin is broken down in the human body, it is quickly metabolized via glucuronidation, sulfation, and/or methylation in the small intestine, liver, and kidneys, among other places. The small intestine is where quercetin is mostly absorbed after consumption; the stomach only absorbs trace levels of the compound. Consuming quercetin as a component in cereal bars rather than in capsule form improves its bioavailability. Its higher absorption could be connected to the production method, which produces a uniform solid dispersion of quercetin with other grain constituents [3].
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