Quercetin + C

Quercetin (lat. quercus = oak) belongs to the natural yellow plant pigments from the group of polyphenols and flavonoids. It is formed in nature with the help of an oxidation reaction from an anthocyanin dye. Quercetin plays an important role in plant cells in protecting against oxidative stress and against pests and pathogens. In addition, flavonoids provide effective UV protection for plant cells. This can be observed in nature when plants grow under direct sunlight. Here, the plant often appears red to reddish in colour, which is due to an increased concentration of flavonoids. Currently there are many research groups looking at the effect of quercetin on human cells.
 
Where do we find quercetin in our foods? It is found in high amounts in onions, capers, wild blueberries and cranberries, chives and in red grapes. Thus wine, especially red wine, contains quercetin. Its content is further increased by storage in oak barrels. It was found that the main concentration of flavonoids is in the skin. However, large amounts of quercetin are destroyed during processing.
 
A particularly high concentration of quercetin was found in the blossoms of the Japanese string tree (Sophora japonica) from which we extract our quercetin at NatuGena. It is obtained by gentle water-ethanol extraction. In the formula "Quercetin + C" you get a standardised quercetin content enriched with vitamin C and lecithin, which improves the absorption into the cells. This results in quercetin with the highest bioavailability through liposomal formulation.