Quercetin NEW

Quercetin, also known as pentahydroxyflavone, is a plant-derived flavonoid found in plants such as fruits, vegetables and grains. Quercetin is widely found in nature. The English name "quercetin" first appeared in 1857, from "quercetum", meaning oak forest. It is a natural auxin polar transport inhibitor. Quercetin rich foods include: tea (camellia sinensis; 2000-2500mg/kg), capers (1800mg/kg), Angelica (1700mg/kg), apples (44mg/kg), red Onions (1910mg/kg, the highest content in the outermost layer), red grapes, citrus, tomatoes, broccoli and other green leafy vegetables. In addition, many other berries are also high in content, including raspberries, European bilberry (158mg/kg, fresh weight), bilberry (74mg/kg cultivated, 146mg/kg wild), cranberries (83mg/kg cultivated, 121mg/kg wild), sea buckthorn (62mg/kg), rock orchis (53mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated, 13 mg/kg cultivated. Wild 56mg/kg) and cactus fruit. A 2007 study found that organically grown tomatoes contained 79 percent more quercetin than conventionally grown tomatoes. A study by the University of Queensland in Australia found quercetin in some honey varieties, including those from eucalyptus and Australian tea trees.

Appearance and properties: Yellow to green - yellow crystalline powder

Density: 1.799 g/cm3

Boiling point: 642.4ºCat 760 mmHg

Melting point: 314-317°C

Flash point: 248.1ºC

Refractive index: 1.767

Stability: Stable under normal temperatures and pressures.

Storage condition: Store at 0-5ºC

Vapor pressure: 9.03E-16mmHg at 25°C