Collection: Quercetin

Quercetin is a ubiquitous flavonoid present in a large variety of fruits (apples, grapes, olives, citrus fruits, berries), vegetables (tomatoes, onions, broccoli, cabbage), drinks (tea and red wine) and in numerous herbal teas various. In nature, quercetin is not present in isolated form but as an aglycone (non-sugar part) of various glucosides, including tutina and quercitrin; in this form it abounds, in particular, in the extracts of horse chestnut, Ginko biloba, calendula, hawthorn, chamomile, levitine and others. Known to the general public for its high antioxidant and anti-inflammatory power, quercetin is proposed as a dietary supplement in formulations with antiaging and antioxidant activity. There is an impressive body of literature supporting the antiviral properties of quercetin, both in in vitro and in vivo experiments. Quercetin has recently made headlines for its potential utility in the prevention and treatment of patients with COVID-19 (in combination with vitamin C).