Quercetin is an important phytochemical in human nutrition. Quercetin may act as an antioxidant in human tissues and appears to be bioavailable from a wide range of plant foods. Quercetin belongs to a large family of phytochemicals called flavonoids, and of these it is categorised into the flavonol group along with kaempferol and myricetin. Many edible plants contain high amounts of quercetin, but some plant foods are much better sources than others. For example, one study found high amounts of quercetin in cruciferous vegetables including broccoli and Brussel sprouts. Other foods that have been shown to be high in quercetin include vegetables from the Allium family including leeks, onions, shallots and garlic. Quercetin has been shown to be reasonably well absorbed, and high intakes on a regular basis may significantly protect the consumer from a range of Western lifestyle diseases including cancer, cardiovascular disease and obesity. Cooking the vegetables increases the bioavailability of the quercetin.
Eat Well, Stay Healthy, Protect Yourself
RdB
