Quercetin is a phytochemical that belongs to the flavonoid group of polyphenols. Evidence suggests that quercetin is bioavailable in humans, where it may confer health effects due to its antioxidant and anti-inflammatory effects. Quercetin may protect brain tissue because of its ability to protect from the damaging effects of neurotoxins. This protective effect may relate directly to the antioxidant and anti-inflammatory effects of quercetin, as many neurotoxins cause damage through the generation of free radicals, which in turn generate inflammation. Evidence from studies show that with respect to particular diseases, quercetin may have protective effects against Alzheimer’s disease, amyloid β peptide, Parkinson’s disease, Huntington’s disease, multiple sclerosis, and amyotrophic lateral sclerosis. One of the best ways to obtain high amounts of quercetin is to eat a diet high in onions which are a rich source of the nutrient. Cooking onions improves the bioavailability of the quercetin significantly.
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