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Quercetin: Difference between revisions
→Poor Bioavailability of Standard Quercetin
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===Poor Bioavailability of Standard Quercetin=== | ===Poor Bioavailability of Standard Quercetin=== | ||
Quercetin's bioavailability is complex, influenced largely by its poor water solubility, which results in low absorption and extensive metabolism, hence reducing its availability to exert biological effects. It is predominantly found in foods as glycosides, bound to sugar molecules, which impacts its absorption and subsequent bioavailability. | Quercetin's bioavailability is complex, influenced largely by its poor water solubility, which results in low absorption and extensive metabolism, hence reducing its availability to exert biological effects. It is predominantly found in foods as glycosides, bound to sugar molecules, which impacts its absorption and subsequent bioavailability. | ||
In a clinical study with a different formulation of quercetin (Quercetin Phytosome) a ~20 fold relative bioavailability compared to standard quercetin was measured. Given that Quercetin Phytosome contains ~40% quercetin, one can assume that the total bioavailability of standard quercetin is less than 2%. <ref name=":0" /> | |||
Quercetin, when consumed, undergoes an absorption process primarily in the small intestine. The glycosidic form of quercetin needs to be hydrolyzed by β-glucosidase to its aglycone form before absorption. Once hydrolyzed, it is absorbed through enterocytes via passive diffusion or through active transport mechanisms. The overall absorption of quercetin is estimated to be relatively low, varying between individuals and dependent on dietary matrix and presence of other flavonoids. | Quercetin, when consumed, undergoes an absorption process primarily in the small intestine. The glycosidic form of quercetin needs to be hydrolyzed by β-glucosidase to its aglycone form before absorption. Once hydrolyzed, it is absorbed through enterocytes via passive diffusion or through active transport mechanisms. The overall absorption of quercetin is estimated to be relatively low, varying between individuals and dependent on dietary matrix and presence of other flavonoids. | ||