Quercetine glycosides

Quercitrin (quercetin glycoside) [522-12-3] M 302.2, m 168 , 176-178 . Crystd from aq EtOH and dried at 135° to give the higher melting form. 

Table 2.21 Distribution of kaempferol and quercetin glycosides in Cnidoscolus spinosus (after Kolterman et al., 1970)...

Gluchoff-Fiasson, K., Fiasson, J. L., and Favre-Bonvin, J. 1994. Quercetin glycosides from Antarctic Ranunculus species. Phytochemistry yi 1629-1633. 

HOLLMAN P 0 H, DE VRIES J H M, VAN LEEUWEN S D, MENGELERS M J B and KATAN M B (1995) Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr 62, 1276-82. 

Year and month of analysis Flavanols bio vs. IP Cinnamon acids bio vs. IP Phloretin glycosides bio vs. IP Quercetin glycosides bio vs. IP Total polyphenols bio vs. IP... 

Fig. 2.90. Electropherograms of sterile root exudate before (a) and after incubation with Mesorhizobium loti (b) and Rhizobium leguminosarum bv. trifolii (c). From their UV spectra, peaks 1-6 were identified as resorcinol, rhamnetin, catechin, quercetin glycoside, quercetin aglycone and hesperidin. Differences in the retention times of the same compounds in different samples could be due to the variations in buffer temperature or sample composition. Reprinted with permission from H. L. Steele et al. [213].

Table V. Distribution of Quercetin Glycosides In Edible Nonedible Parts of Fruits and Vegetables (mg of aglycone/kg fresh weight) (47) ...

Leighton, T. et al.. Molecular characterization of quercetin and quercetin glycosides in Allium vegetables their effects on malignant cell transformation. In Huang, M.T., Ho, C.T., and Lee, C.Y., eds.. Phenolic Compounds in Food and their Effects on Health II. Antioxidants and Cancer Prevention. New York American Chemical Society, 1992, p. 220. 

Sinapus alba Epidermal cells Anthocyanin glycosides quercetin glycosides 54... 

The absorption of intact quercetin glycosides has been demonstrated by some authors [64,65,76]. Hollmann demonstrated in ileostomy subjects (who lack colon with the bacterial flora, thus circumventing the problem of microbial degradation), that the quercetin glycosides from regular foods (onions, tea) were far better absorbed than pure aglycone (52% vs 24%). 

The bioavailibility of quercetin-glycosides from onions, containing mainly quercetin-p-glucosides, was superior to that of various quercetin glycosides from apples (containing a mixture of quercetin-(3-galactosides and P-xylosides) and of pure quercetin-3-mtinoside (major species in tea). The possible matrix effect of the foods remains unclear. 

Graefe EU, Wittig J, Mueller S, Riethling A, Uehleke B, Drewelow B, Pforte H, Jacobasch G, Derendorf H, Veit M. 2001. Pharmacokinetics and bioavailability of quercetin glycosides in humans. J Clin Pharmacol 41 492-499. 

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