Scientists in the US have investigated the effects of quercetin (a flavonoid found in many vegetables) on the uptake of green tea polyphenols. Green tea polyphenols (GTPs) have previously been shown to display anticarcinogenic activity against lung, liver and pancreatic cancer; however, their concentration in human plasma is quite low and ways to increase their bioavailabilty is therefore of great interest.
The research team found that that quercetin increased the bioavailability of GTPs and decreased their methylation leading to an enhanced antiproliferative effect in different cancer cells in vitro and in vivo. Quercetin increased the cellular absorption of epigallocatechin gallate (an active component of green tea) four-fold. The results suggest that eating foods rich in quercetin, such as onions, apples and red wine may help prevent cancer.
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Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo, P. Wang, D. Heber and S. M. Henning, Food Funct., 2012, DOI: 10.1039/c2fo10254d
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