Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Quercitin

Author
item Park, Jae

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 12, 2005
Publication Date: March 1, 2005
Citation: Park, J.B. 2005. Quercetin. In: Coates, P., Blackman, M.R., Cragg, G., Levine, M., Moss, J., White, J., editors. Encyclopedia of Dietary Supplements. New York, NY. Marcell Dekker Press. p. 577-585.

Technical Abstract: Quercetin is a flavonol, belonging to a class of naturally occurring flavonoids. Quercetin is present as aglycone and glycones, and commonly found in dietary sources (onions, apples, black tea, green tea, red wine, beans, grapes, berries, vegetables, and fruits). Dietary intake of quercetin is associated with beneficial effects on human chronic diseases such as cancer and cardiovascular disease. In this book chapter, absorption, metabolism, bioavailability, cellular and molecular actions, potential uses, and adverse effects of quercetin are described to provide updated scientific information.

Last Modified: 10/22/2014
Footer Content Back to Top of Page