quercetin


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quer·ce·tin

 (kwûr′sĭ-tĭn)
n.
A yellow flavonol, C15H10O7, found in glycoside form in tea and in many vegetables and fruits. It is an antioxidant and is used as a dietary supplement for its supposed antihistaminic, anti-inflammatory, and antitumor properties.

[Latin quercētum, oak forest (from quercus, oak; see perkwu- in Indo-European roots) + -in.]

quercetin

(ˈkwɜːsɪtɪn) or

quercitin

n
(Elements & Compounds) a yellow crystalline pigment found naturally in the rind and bark of many plants. It is used in medicine to treat fragile capillaries. Formula: C15H10O7; melting pt: 316–7°C. Also called: flavin
[C19: from Latin quercētum an oak forest (from quercus an oak) + -in]
quercetic adj
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References in periodicals archive ?
Quercetin, a potential therapeutic agent, is a flavonol ubiquitous in plants and one of the main micronutrients present in food, being available through the ingestion of fruits, vegetables, and some types of drinks [6, 7].
Quercetin is a bioactive flavonoid found in onions, apples, and other botanical sources.
spinosa cuntains an abundant amount of the flavonoids, more specifically a flavonoid compound called quercetin with molecular formula of [C.sub.15][H.sub.10][O.sub.7] and molecular mass of 302.23 g/mol (Figure I).
Quercetin (QC) is a phyto-derived bioactive flavone with numerous beneficial activities.
Among different supplements, quercetin is receiving increasing attention because of its anti-inflammatory and antioxidant functions (14).
Quercetin (3,[3.sup.0],[4.sup.0],5,7-pentahydroxylflavone) is a flavonol type flavonoid.
Estimated daily quercetin intake and association with the prevalence of type 2 diabetes mellitus in Chinese adults.
* Consider foods that are rich in quercetin, a natural occurring substance that is found in plant pigments called flavonoids that give many fruits, flowers, and vegetables their colors.
Quercetin (3, 30, 40, 5, 7-pentahydroxyflavone) is a flavonoid commonly found in frequently consumed foods, including apples, berries, onion, tea, nuts, seed and vegetables that represent an integral part of the human diet.
In those experiments, quercetin. a flavonoid that blocks HSP synthesis, causes the thermal stimulus to no longer enhance LTM formation.
In addition to the chlorothalonil, the bees were attracted to a natural chemical called quercetin that is found in a lot of their food sources and has health benefits.