Quercetin is a polyphenolic flavonoid compound derived food compounds and is present in various mangos.
Quercetin generally exists in edible plants and is among the most efficient antioxidants of the flavonoids. These compounds have pivotal role in treatment of diabetes, cancers and some cardiovascular diseases.
The antioxidant activity of quercetin is mainly manifested through its effect on glutathione (GSH), enzymatic activity, signal transduction pathways, and reactive oxygen species (ROS) caused by environmental and toxicological factors.
Quercetin is a yellow, crystalline solid with a bitter taste, which is insoluble in water, slightly soluble in alcohol, and soluble in glacial acetic acid and aqueous alkaline solutions.
Quercetin is a member of a group of naturally occurring compounds, the flavonoids, which have a common flavone nucleus composed of two benzene rings linked through a heterocyclic pyrone ring.
A hydroxyl group in third carbon, a double bond between second and third carbon, a carbonyl group in fourth carbon and polyhydroxylated A and B aromatic rings have main role in antioxidant proprieties of these compounds.
Quercetin is found in various food products and plants, including fruits, seeds, vegetables, tea, coffee, bracken fern, and natural dyes. Quercetin is usually obtained from the hydrolysis of rutin (quercetin-3- rutinoside), a naturally occurring flavonoid glycoside although it can also be synthesized.
Quercetin: A polyphenolic flavonoid compound
