quercitin

quercitin

English

Structure diagram of quercitin

Etymology

From Latin quercētum (“oak plantation”) +‎ -in.

Pronunciation

• IPA^(key): /ˈkwɜɹsɨtɨn/

Noun

quercitin (uncountable)

1. (organic chemistry) A flavonoid found in fruits, vegetables, leaves and grains.
   • 2002, D. G. Lindsay, 7: Nutritional enhancement of plant foods, Victoriano Valpuesta (editor), Fruit and Vegetable Biotechnology, page 174,

     Quercitin-β-glucoside is more easily absorbed than the aglycone quercitin. Isorhamnetin-β-glucoside, which is chemically similar to quercitin, differing only by a single methoxyl group, is more readily absorbed.

   • 2004, Willem Serfontein, Did Your Doctor Tell You?, page 17,

     Here again the consumption of a bioflavonoid (quercitin) was related to the incidence of CAD mortality. It was found that men who consumed (from the diet) less than 10 mg per day of quercitin had a 200% increase in the CAD death rate, compared to those who consumed more than 30 mg.

   • 2014, George Aiken, 2: Fluorescence and Dissolved Organic Matter: A Chemist's Perspective, Paula Coble, Jamie Lead, Andy Baker, Darren Reynolds, Robert G. M. Spencer (editors), Aquatic Organic Matter Fluorescence, page 48,

     In the case of the flavanol quercitin, the absorption spectrum of quercitin itself was red-shifted and its fluorescence intensity increased, while the fluorescence intensity of albumin was quenched.

Synonyms

• (flavonoid): meletin