quercetin

Translingual Quercus (“genus of oak”)

quercetin (countable and uncountable, plural quercetins)

1. (organic chemistry, biochemistry) A flavonol found in many fruits, vegetables, leaves and grains.
   • 2003, David Hoffmann, Medical Herbalism: The Science and Practice of Herbal Medicine, page 104,

     Quercetin has gained the attention of the supplement industry, and is now widely promoted as a natural anti-inflammatory and antioxidant magic bullet.

   • 2005, James Braly, Patrick Holford, Hidden Food Allergies, page 101,

     The one daily supplement that often reduces allergic symptoms across the board is the phytonutrient quercetin, a chemical compound known as a bioflavonoid and found in plants.

   • 2014, Masuko Kobori, 14: Dietary Quercetin and other Polyphenols: Attenuation of Obesity, Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi (editors), Polyphenols in Human Health and Disease, Volume 1, page 168,

     In plasma, quercetin mostly exists as glucuronated, sulfated, and/or methylated quercetin conjugates.

   • 2015 August 1, Marta Zaraska, Bitter truth, in New Scientist, Issue 3032, page 27,

     One study, for example, found that eating a diet rich in quercetin, found in green tea, broccoli and red wine, might help protect against lung cancer, especially in heavy smokers.

• flavonol