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Design and optimization of quercetin-based functional foods
Wing-Fu Lai1,2, Wing-Tak Wong1
1Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China.
Critical Reviews in Food Science and Nutrition
|April 27, 2021
Summary
This review explores quercetin, a plant flavonoid, for functional foods. It discusses challenges and strategies for enhancing quercetin
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Phytochemistry
Background:
- Quercetin is a widely available plant flavonoid with potential biological effects.
- Limited research exists on quercetin's application and challenges in functional food development.
- Understanding quercetin's properties is crucial for its incorporation into food products.
Purpose of the Study:
- To review the chemical properties and stability of quercetin in food.
- To discuss strategies for enhancing quercetin's oral bioavailability.
- To highlight practical considerations for developing quercetin-based functional foods.
Main Methods:
- Literature review of existing research on quercetin.
- Analysis of quercetin's chemical characteristics and stability in food matrices.
- Evaluation of bioavailability enhancement techniques for quercetin.
Main Results:
- Overview of quercetin's chemical properties and stability in various food products.
- Discussion of methods to improve quercetin's absorption and utilization in the body.
- Identification of key factors for successful functional food development with quercetin.
Conclusions:
- Quercetin holds promise for functional foods, but bioavailability and stability are key challenges.
- Strategic approaches can overcome these hurdles, enabling practical applications.
- Further research can bridge the gap between scientific findings and food product development.
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