Quercetin occurs naturally in a wide range of foods and is one of the most abundant flavonoids. Highest concentrations are found in red onions, broccoli and red wine grapes.
Quercetin is also a component in the medicinal herbs: Ginkgo biloba, Hypericum and Sambucus Canadensis among others.
Although absorption from food is not high, repeated consumption and supplementation will cause quercetin accumulation in the blood, thereby enhancing its effect.
The most readily utilized form is quercetin dehydrate, followed by quercetin chalcone. Other “quercetins” including rosehip, rutin and hesperidin are far less effective.
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