Quercetin: A polyphenolic flavonoid compound

Quercetin (3, 5, 7, 3′, 4′- pentahydroxyflavone) is classified as a flavonol which is one of the five subclasses and major dietary flavonoids distributed in both cultivated and wild plants.

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

Flavonoids: Biologically active water-soluble plant compounds

When discussing the phenolics in plants foods, flavonoids are the predominant bioactive compounds, which account for two-thirds of the dietary phenols.

Flavonoids are an important class of natural products; particularly, they belong to a class of plant secondary metabolites having a polyphenolic structure, widely found in fruits, vegetables and certain beverages.

Flavonoids are a major class of oxygen-containing heterocyclic natural products that are widespread in green plants. Generally, they are found as plant pigments in a broad range of fruits and vegetables. These are C15 compounds composed of two aromatic rings linked through a three-carbon bridge with a carbonyl functional group located at one end of the bridge.

Flavonoids have been recognized as having a protective effect in plants against microbial invasion by plant pathogens. Flavonoids are used by vegetables for their growth and defense against plaques.

Flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications.

Flavonoids are potent free radical scavengers; inhibit plasma platelet aggregation; and show cyclooxygenase activity, antibacterial, antiviral, anti-inflammatory and anti-allergenic effects.

Mangoes are a potential source of flavonoids and carotenoids, which makes them a food with good bioactive potential. The main bioactive compounds found in mangoes are polyphenols mangiferin, catechins, quercetin, kaempferol, gallic acid, and benzoic acid, which are compounds associated with the prevention of degenerative diseases, including cancer, cardiovascular diseases, and diabetes.
Flavonoids: Biologically active water-soluble plant compounds

Quercetin in mango

Mangos are very healthy treat. A strong source of beta-carotene quercetin, and astragalin, they help neutralize free radicals that can damage cells. 

Quercetin-3-galctoside, quercetin-3-glucosode and quercetin-3-arabinose have been detected in mangos. 

Quercetin has gained the attention of the supplement industry and is now widely promoted as a natural anti-inflammatory and antioxidant magic bullet.

In human body quercetin helps to keep bones from dissolving away. Quercetin inhibits osteoclasts form taken away calcium from bones, which was causing the formation pits in the bones.

Quercetin also can reduce the risk of atherosclerosis.

It is a flavonoid well-known to inhibit growth and heat shock protein synthesis of cancer cells. The heat shock reduced the cell viability of the quercetin-treated cells only.

Quercetin reduces inflammation by inhibiting the production of cytokines such as interleukin-6, interleukin-8 and tumor necrosis factor through the inhibition of the promoter nuclear factor-kB.
Quercetin in mango