quercetin

translingual Quercus (“genus of oak”)

• IPA^(key): /ˈkwɜː(ɹ).sɪt.ɪn/
• Rhymes: -ɜː(ɹ)sɪtɪn

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”, in 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, number 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