Improving quercetin bioavailability: A systematic review and meta-analysis of human intervention studies

This systematic review evaluated a total of 31 included human intervention studies that have assessed methods to improve quercetin bioavailability from different formulations and food matrices using urine or blood samples up to July 2024. The bioavailability of quercetin in humans was affected by se...

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Veröffentlicht in:Food chemistry Jg. 477; S. 143630
Hauptverfasser: Liu, Lu, Barber, Elizabeth, Kellow, Nicole J., Williamson, Gary
Format: Journal Article
Sprache:Englisch
Veröffentlicht: England Elsevier Ltd 15.06.2025
Schlagworte:
bioactive properties
bioavailability
Biological Availability
blood
chemical structure
Clinical Trials as Topic
Dietary Supplements - analysis
Emulsification
Encapsulation
fenugreek
Flavonoid
food chemistry
food matrix
Food matrix interactions
galactomannans
Humans
lecithins
meta-analysis
Polyphenols
quercetin
Quercetin - administration & dosage
Quercetin - analysis
Quercetin - pharmacokinetics
Solid dispersion
systematic review
urine
Encapsulation
Polyphenols
Solid dispersion
Emulsification
Flavonoid
Food matrix interactions
ISSN:0308-8146, 1873-7072, 1873-7072
Online-Zugang:Volltext
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Zusammenfassung:This systematic review evaluated a total of 31 included human intervention studies that have assessed methods to improve quercetin bioavailability from different formulations and food matrices using urine or blood samples up to July 2024. The bioavailability of quercetin in humans was affected by several factors. 1) Chemical structure: Quercetin-3-O-oligoglucosides exhibited 2-fold higher bioavailability than quercetin-3-O-glucoside, 10-fold higher than quercetin-3-O-rutinoside and ∼ 20-fold higher than quercetin aglycone. 2) Modification of physicochemical properties: In comparison to quercetin aglycone, the quercetin-3-O-glucoside-γ-cyclodextrin inclusion complex showed a 10.8-fold increase in bioavailability, while the self-emulsifying fenugreek galactomannans and lecithin encapsulation, and lecithin phytosome, showed a 62- and 20.1-fold increase, respectively. 3) Food matrix effects: the addition of dietary fats and fibre increased bioavailability by ∼2-fold. This review summarises key factors that enhance quercetin bioavailability, contributing to the development of more effective and practical quercetin supplements or functional foods for better bioactivity of quercetin in humans. •Quercetin bioavailability is increased by lipid complexation and glucosylation.•Increasing quercetin solubility and stability is not guaranteed to increase bioavailability.•Large increases in quercetin bioavailability are possible with appropriate formulation.
Bibliographie:ObjectType-Article-1
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ObjectType-Feature-2
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2025.143630