Health Benefits of Quercetin

  • R. Kumar Defence Food Research Laboratory, Mysuru – 570 011, India
  • S. Vijayalakshmi Defence Food Research Laboratory, Mysuru – 570 011, India
  • S. Nadanasabapathi Defence Food Research Laboratory, Mysuru – 570 011, India
Keywords: Quercetin, Flavonoids, Health benefits, Food processing, Safety

Abstract

Flavonoids are natural antioxidants derived from plant pigments and commonly found in agricultural produce such as fruits, vegetables, and also in beverages like tea and wine. Quercetin is the most important flavonoid which belongs to the class of flavonol. Quercetin is a vital biologically active compound, which is present in many products, such as onion (Allium cepa), black tea (Camellia sinensis), Broccoli (Brassica oleracea var. italic), and also in red wine and green tea, It is widely used in medicine and pharmaceutics. In particular, it is used for cancer treatment; as it restrains the growth of cancer cells. Earlier some of computational investigations of this molecule were reported in literature, but they were made at low theory level. Quercetin provided many health promoting benefits, like cardiovascular properties, cancer reducing agent, Anti-inflammatory, asthma and many more. That is why the further investigation of this molecule is important. The main important of this review is to understanding of the structure of quercetin and corresponding biological properties of quercetin expressed in vitro studies, absorption is critical, but in vivo studies, better absorbed antioxidant were observed like vitamin C, further reported studies on effect of food processing, health benefits, storage effects, and evaluate its safety and dosage.

Author Biographies

R. Kumar, Defence Food Research Laboratory, Mysuru – 570 011, India
Dr R. Kumar, obtained his MSc (Food Science & Nutrition) from Tamil Nadu Agricultural University, Coimbatore and PhD (Food Science) from Bharathiyar University, Coimbatore. Presently working as Scientist ‘F’ in DFRL, Mysuru. He has 65 research papers and 10 patents to his credit. He has received many awards including DRDO Performance Excellence Award and Thomson Edition Award. He has research experience in thermal, non-thermal food processing technologies and food packaging. Contribution in the current study, he did collection of relevant literature, preparation of manuscript and correction.
S. Vijayalakshmi, Defence Food Research Laboratory, Mysuru – 570 011, India
Ms S. Vijayalakshmi obtained her MSc (Food Science and Technology) from Pondicherry University. Presently she is working as Senior Research Fellow in DFRL, Mysuru. She has published more than 10 research and review papers. Her research interest includes: Reduction of Aflatoxin contamination by the use of pulsed electrical field (PEF) processing and combination processing. Contribution in the current study, she is involved in writing of manuscript.
S. Nadanasabapathi, Defence Food Research Laboratory, Mysuru – 570 011, India
Dr S. Nadanasabapathi obtained his MSc (Chemistry) from Annamalai University and PhD (Chemistry) from University of Mysuru. Presently working as Scientist ‘G’ and Head, Food Engineering & Packaging in DFRL, Mysuru. He has 95 research papers and 15 patents to his credit. He has received DRDO Performance Excellence Award, Thomson Edition Award, Technology Group Award, and Laboratory Scientist of the Year Award. He has research experience in the : Food packaging, thermal and non thermal food processing technologies. Contribution in the current study, he is involved in final correction and editing of the manuscript.
Published
2017-05-31
How to Cite
Kumar, R., Vijayalakshmi, S., & Nadanasabapathi, S. (2017). Health Benefits of Quercetin. Defence Life Science Journal, 2(2), 142-151. https://doi.org/10.14429/dlsj.2.11359