Quercetin: everything you need to know about this precious flavonoid that suddenly became famous for the study on the Coronavirus.
Quercetin is a flavonoid , which is a very powerful antioxidant that boasts several properties among which the anti-inflammatory, anti-flu and anti-cancer properties stand out. Long used for its many beneficial properties, quercetin is also able to alleviate various allergies and help in the fight against metabolic disorders.
Present in many food supplements, it is usually extracted from Shopora Japonica , a plant that contains it in high quantities. High to the point of not necessarily having to be included among the ingredients.
In what foods is quercetin found
If you decide you want to take it naturally and therefore without the aid of supplements, it is useful to know that quercetin is present in both fruit and vegetables. The foods that contain it in greater quantities are:
– Apples (especially in the peel)
– Citrus fruits
– Red fruits
– Red onions
– Extra virgin olive oil
– Green tea
In general, 500 mg is estimated as a useful quantity, a dose that can be obtained through the use of quercetin-based supplements . Through the normal Western diet, in fact, it seems that about 30 mg per day are taken. That said, it is good to remember that like any supplement, quercetin can also have contraindications.
Excessive intake can in fact be heavy for the kidneys and also give side effects in subjects with blood-related diseases. For this reason, before taking it it is important to consult your doctor and evaluate your situation.
Quercetin and Coronavirus: the study
In recent days, quercetin has become particularly known due to a study that indicated it as a hope in the fight against the Coronavirus .
Specifically, this is an international study in which Cnr also participated and which would have revealed that this substance would act as an inhibitor of Sars-Cov-2. All this would happen through a destabilizing action on 3CLpro , which is one of the proteins essential for the replication of the pathogen. The study, for those wishing to deepen the subject, was published in the International Journal of Biological Macromolecules.
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