Quercetin: Difference between revisions
→Natural Occurrence and Derivatives
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'''Quercetin''' is naturally found in various plants, primarily as glycosides, where the quercetin molecule is bound to a sugar molecule, enhancing its solubility and transport within the plant. These glycosides are metabolized to free quercetin in the human digestive system when consumed through the diet. Notable sources of quercetin include onions, apples, berries, and tea, among others. The presence of quercetin in these forms in plants underscores its relevance in plant physiology, particularly in providing protection against oxidative stress and contributing to the pigmentation in plant tissues. | '''Quercetin''' is naturally found in various plants, primarily as glycosides, where the quercetin molecule is bound to a sugar molecule, enhancing its solubility and transport within the plant. These glycosides are metabolized to free quercetin in the human digestive system when consumed through the diet. Notable sources of quercetin include onions, apples, berries, and tea, among others. The presence of quercetin in these forms in plants underscores its relevance in plant physiology, particularly in providing protection against oxidative stress and contributing to the pigmentation in plant tissues. | ||
{| class="wikitable sortable" | {| class="wikitable sortable" | ||
!Foods | !Foods | ||
! data-sort-type="number" | ! data-sort-type="number"!Quercetin Content<br>(mg / 100 g) | ||
mg / 100 g | |||
|- | |- | ||
|[[wikipedia:Capers| | |[[wikipedia:Capers|Capers]] (Raw) | ||
|234<ref name="usda">{{cite web|url=http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/Flav/Flav_R03.pdf|title=USDA Database for the Flavonoid Content of Selected Foods, Release 3|year=2011|publisher=U.S. Department of Agriculture}}</ref> | |234<ref name="usda">{{cite web|url=http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/Flav/Flav_R03.pdf|title=USDA Database for the Flavonoid Content of Selected Foods, Release 3|year=2011|publisher=U.S. Department of Agriculture}}</ref> | ||
|- | |- | ||
|[[wikipedia:Capers| | |[[wikipedia:Capers|Capers]] (Canned) | ||
|173<ref name="usda" /> | |173<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Lovage| | |[[wikipedia:Lovage|Lovage]] Leaves (Raw) | ||
|170<ref name="usda" /> | |170<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Rumex| | |[[wikipedia:Rumex|Dock]] (Sorrel-like) | ||
|86<ref name="usda" /> | |86<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Radish| | |[[wikipedia:Radish|Radish]] Leaves | ||
|70<ref name="usda" /> | |70<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Carob| | |[[wikipedia:Carob|Carob]] Fiber | ||
|58<ref name="usda" /> | |58<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Dill| | |[[wikipedia:Dill|Dill]] Weed (Fresh) | ||
|55<ref name="usda" /> | |55<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Coriander| | |[[wikipedia:Coriander|Coriander]] | ||
|53<ref name="usda" /> | |53<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Hungarian_wax_pepper| | |[[wikipedia:Hungarian_wax_pepper|Yellow Wax Pepper]] (Raw) | ||
|51<ref name="usda" /> | |51<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Fennel| | |[[wikipedia:Fennel|Fennel]] Leaves | ||
|49<ref name="usda" /> | |49<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Red_onion| | |[[wikipedia:Red_onion|Onion]] (Red) | ||
|32<ref name="usda" /> | |32<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Radicchio| | |[[wikipedia:Radicchio|Radicchio]] | ||
|32<ref name="usda" /> | |32<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Watercress| | |[[wikipedia:Watercress|Watercress]] | ||
|30<ref name="usda" /> | |30<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Kale| | |[[wikipedia:Kale|Kale]] | ||
|23<ref name="usda" /> | |23<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Chokeberry| | |[[wikipedia:Chokeberry|Chokeberry]] | ||
|19<ref name="usda" /> | |19<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Vaccinium_uliginosum| | |[[wikipedia:Vaccinium_uliginosum|Bog Blueberry]] | ||
|18<ref name="usda" /> | |18<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Buckwheat| | |[[wikipedia:Buckwheat|Buckwheat]] Seeds | ||
|15<ref name="usda" /> | |15<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Cranberry| | |[[wikipedia:Cranberry|Cranberry]] | ||
|15<ref name="usda" /> | |15<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Lingonberry| | |[[wikipedia:Lingonberry|Lingonberry]] | ||
|13<ref name="usda" /> | |13<ref name="usda" /> | ||
|- | |- | ||
|[[wikipedia:Black_plum| | |[[wikipedia:Black_plum|Plums]] (Black) | ||
|12<ref name="usda" /> | |12<ref name="usda" /> | ||
|- | |- | ||
|} | |} | ||
In red onions, higher concentrations of quercetin occur in the outermost rings and in the part closest to the root, the latter being the part of the plant with the highest concentration.<ref>{{cite journal|vauthors=Slimestad R, Fossen T, Vågen IM|title=Onions: a source of unique dietary flavonoids|journal=Journal of Agricultural and Food Chemistry|volume=55|issue=25|pages=10067–80|date=December 2007|pmid=17997520|doi=10.1021/jf0712503}}</ref> One study found that [[wikipedia:Organic_farming|organically grown]] [[wikipedia:Tomato|tomatoes]] had 79% more quercetin than non-organically grown fruit.<ref name="pmid17590007">{{cite journal|vauthors=Mitchell AE, Hong YJ, Koh E, Barrett DM, Bryant DE, Denison RF, Kaffka S|title=Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes|journal=Journal of Agricultural and Food Chemistry|volume=55|issue=15|pages=6154–9|date=Jul 2007|pmid=17590007|doi=10.1021/jf070344+}}</ref> Quercetin is present in various kinds of [[wikipedia:Honey|honey]] from different plant sources. <ref name="pmid21229237">{{cite journal|vauthors=Petrus K, Schwartz H, Sontag G|title=Analysis of flavonoids in honey by HPLC coupled with coulometric electrode array detection and electrospray ionization mass spectrometry|journal=Analytical and Bioanalytical Chemistry|volume=400|issue=8|pages=2555–63|date=Jun 2011|pmid=21229237|doi=10.1007/s00216-010-4614-7|s2cid=24796542}}</ref> | In red onions, higher concentrations of quercetin occur in the outermost rings and in the part closest to the root, the latter being the part of the plant with the highest concentration.<ref>{{cite journal|vauthors=Slimestad R, Fossen T, Vågen IM|title=Onions: a source of unique dietary flavonoids|journal=Journal of Agricultural and Food Chemistry|volume=55|issue=25|pages=10067–80|date=December 2007|pmid=17997520|doi=10.1021/jf0712503}}</ref> One study found that [[wikipedia:Organic_farming|organically grown]] [[wikipedia:Tomato|tomatoes]] had 79% more quercetin than non-organically grown fruit.<ref name="pmid17590007">{{cite journal|vauthors=Mitchell AE, Hong YJ, Koh E, Barrett DM, Bryant DE, Denison RF, Kaffka S|title=Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes|journal=Journal of Agricultural and Food Chemistry|volume=55|issue=15|pages=6154–9|date=Jul 2007|pmid=17590007|doi=10.1021/jf070344+}}</ref> Quercetin is present in various kinds of [[wikipedia:Honey|honey]] from different plant sources. <ref name="pmid21229237">{{cite journal|vauthors=Petrus K, Schwartz H, Sontag G|title=Analysis of flavonoids in honey by HPLC coupled with coulometric electrode array detection and electrospray ionization mass spectrometry|journal=Analytical and Bioanalytical Chemistry|volume=400|issue=8|pages=2555–63|date=Jun 2011|pmid=21229237|doi=10.1007/s00216-010-4614-7|s2cid=24796542}}</ref> | ||