Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 62, Issue 26, Pages 7319-7335Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1913569
Keywords
Quercetin; flavonoids; health promotion; bioavailability; food development; bioactive agent delivery
Categories
Funding
- Research Grants Council of the Government of Hong Kong Special Administrative Region [C5012-15E]
- Chinese University of Hong Kong, Shenzhen [PF01001421, UDF01001421]
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Quercetin is a flavonoid present in a wide variety of plant resources. Over the years, extensive efforts have been devoted to examining the potential biological effects of quercetin and to manipulating the chemical and physical properties of the flavonoid. However, limited studies have reviewed the opportunities and challenges of using quercetin in the development of functional foods. To address this necessity, in this review; we foremost present an overview of the chemical properties and stability of quercetin in food products followed by a detailed discussion of various strategies that enhance its oral bioavailability. We further highlight the areas to be practically considered during development of quercetin-based functional foods. By revisiting the current status of applied research on quercetin, it is anticipated that useful insights enabling research on quercetin can be potentially translated into practical applications in food product development.
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