Promising bioactive properties of quercetin for potential food applications and health benefits: A review.

antimicrobial properties antioxidant bioactive compounds nutraceutical properties quercetin

Journal

Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264

Informations de publication

Date de publication:
2022
Historique:
received: 21 07 2022
accepted: 05 10 2022
entrez: 19 12 2022
pubmed: 20 12 2022
medline: 20 12 2022
Statut: epublish

Résumé

Naturally occurring phytochemicals with promising biological properties are quercetin and its derivatives. Quercetin has been thoroughly studied for its antidiabetic, antibacterial, anti-inflammatory, anti-Alzheimer's, anti-arthritic, antioxidant, cardiovascular, and wound-healing properties. Anticancer activity of quercetin against cancer cell lines has also recently been revealed. The majority of the Western diet contains quercetin and its derivatives, therefore consuming them as part of a meal or as a food supplement may be sufficient for people to take advantage of their preventive effects. Bioavailability-based drug-delivery systems of quercetin have been heavily studied. Fruits, seeds, vegetables, bracken fern, coffee, tea, and other plants all contain quercetin, as do natural colors. One naturally occurring antioxidant is quercetin, whose anticancer effects have been discussed in detail. It has several properties that could make it an effective anti-cancer agent. Numerous researches have shown that quercetin plays a substantial part in the suppression of cancer cells in the breast, colon, prostate, ovary, endometrial, and lung tumors. The current study includes a concise explanation of quercetin's action mechanism and potential health applications.

Identifiants

pubmed: 36532555
doi: 10.3389/fnut.2022.999752
pmc: PMC9748429
doi:

Types de publication

Journal Article Review

Langues

eng

Pagination

999752

Informations de copyright

Copyright © 2022 Shabir, Kumar Pandey, Shams, Dar, Dash, Khan, Bashir, Jeevarathinam, Rusu, Esatbeyoglu and Pandiselvam.

Déclaration de conflit d'intérêts

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Auteurs

Irtiqa Shabir (I)

Department of Food Technology, Islamic University of Science and Technology Kashmir, Pulwama, India.

Vinay Kumar Pandey (V)

Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India.
Department of Biotechnology, Axis Institute of Higher Education, Kanpur, Uttar Pradesh, India.

Rafeeya Shams (R)

Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India.

Aamir Hussain Dar (AH)

Department of Food Technology, Islamic University of Science and Technology Kashmir, Pulwama, India.

Kshirod Kumar Dash (KK)

Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, India.

Shafat Ahmad Khan (SA)

Department of Food Technology, Islamic University of Science and Technology Kashmir, Pulwama, India.

Iqra Bashir (I)

Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Kashmir, India.

G Jeevarathinam (G)

Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore, Tamil Nadu, India.

Alexandru Vasile Rusu (AV)

Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.
Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania.

Tuba Esatbeyoglu (T)

Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.

R Pandiselvam (R)

Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India.

Classifications MeSH