Quercetin
Quercetin
Quercetin (/kʷɛrˈsɪtɪn/) is a plant flavonol from the flavonoid group of polyphenols. It is found in many fruits, vegetables, leaves, and grains; red onions and kale are common foods containing appreciable content of quercetin.
Etymology
The term Quercetin is derived from quercetum (oak forest), after Quercus - the oak genus. It was first isolated from the bark of an oak tree in the year 1857.
Description
Quercetin is a naturally occurring polar auxin transport inhibitor. It is a flavonoid widely distributed in the plant kingdom. The highest amounts of quercetin can be found in apples, onions, and tea. Quercetin is known for its antioxidant activity in radical scavenging and anti-allergic properties characterized by stimulation of immune system, antiviral activity, inhibition of histamine release, decrease in pro-inflammatory cytokines, leukotrienes creation, and suppresses interleukin IL-4 production.
Related Terms
- Flavonoid: A diverse group of phytonutrients (plant chemicals) found in almost all fruits and vegetables.
- Polyphenols: A type of chemical that (in small amounts) may protect against some common health problems and possibly certain effects of aging.
- Antioxidant: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
- Cytokines: Any of a number of substances, such as interferon, interleukin, and growth factors, which are secreted by certain cells of the immune system and have an effect on other cells.
- Leukotrienes: Any of a group of compounds derived from unsaturated fatty acids, notably arachidonic acid, and involved in various biological processes, including inflammation and contraction of smooth muscle.
- Interleukin: Any of a class of glycoproteins produced by leukocytes for regulating immune responses.
External links
- Medical encyclopedia article on Quercetin
- Wikipedia's article - Quercetin
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