Progress Study on the Application of Quercetin in Medical Science

Abstract

Abstract: Quercetin(3,5,7,3’,4’-pentahydraoxy -flavone)wasoneofimportantconstituentsexistedinallkinds offruitsandvegetables.Asamember ofFlavonoids,Quercetinhadallkin dsofbio -functionsofFlavonoids,s uchasthe quenchingof 1 O 2 ,andscavengingoffreeradicals and antioxidant.Its bio -functions and newprogress ofits applications inmedical science,foodand chemical analysis were reviewedinthis paper.

Key words: Quercetin , Antioxidant , Bio -function , Application

WU Jian-Wen, LI Bing, LI Lin. Progress Study on the Application of Quercetin in Medical Science[J]. FOOD SCIENCE, 2002, 23(6): 154-156.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[3]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[4]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[5]	WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian. Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations [J]. FOOD SCIENCE, 2021, 42(8): 29-39.
[6]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[7]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[8]	XIAO Ying, XU Haojie, YANG Changming, SONG Xiaoqiu, ZHOU Xiaoli. Regulatory Effect of Cinnamon Essential Oil on Antioxidant Capacity of Liver and Intestine Tissues and Gut Microbiota in Mice [J]. FOOD SCIENCE, 2021, 42(7): 198-206.
[9]	NI Dawei, XU Wei, ZHANG Wenli, MU Wanmeng. Progress in Research on Microbial Inulosucrase and Its Applications in Foods [J]. FOOD SCIENCE, 2021, 42(7): 260-266.
[10]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[11]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[12]	MEI Xing, WANG Guang, TIAN Rui, LIU Yu, XIA Lanxin, TIAN Cheng, LI Wei, CHENG Chao. Antioxidant Properties of Five Phycocyanins with Different Purities [J]. FOOD SCIENCE, 2021, 42(5): 17-23.
[13]	ZHANG Xuejiao, LIU Dengyong, Huimin David WANG. Antioxidant Activity in Vitro of Hydroxyproline Peptides [J]. FOOD SCIENCE, 2021, 42(5): 55-60.
[14]	LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong. Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo [J]. FOOD SCIENCE, 2021, 42(5): 160-168.
[15]	LI Mingliang, JIANG Sheng, GUO Ying, CHEN Liang, WANG Yuchen, CAI Muyi, GU Ruizeng, WEI Ying. Ameliorative Effect of Perilla Seed Peptide on Cyclophosphamide-Induced Sexual Function Impairment of Rats [J]. FOOD SCIENCE, 2021, 42(5): 177-186.

Progress Study on the Application of Quercetin in Medical Science

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments