The Role of Quercetin in Wine
Quercetin is a naturally occurring phenol in grape skins and stems that developed to protect grapes from ultraviolet light damage. Generally speaking, the more grapes are exposed to sunlight, the more quercetin they contain. Quercetin reacts with anthocyanins to make a deeper and more vibrant color. This process makes the color of the wine more stable though aging.
*Quercetin’s Role in Wine and Health*
There are a multitude of health benefits from quercetin. It is known to act as an anti-histamine and as an anti-oxidant.
- Heart Disease: Flavonoids like quercetin and resveratrol have been seen to reduce the risk of atherosclerosis by reducing LDL’s which in turn reduces plaque build up in arteries.
- Cancer: Quercertin and other flavonoids have been shown to inhibit the growth of certain cancerous cells; particularly in the breast, colon, prostate, and lung.
- Cholesterol: Quercetin may reduce cholesterol levels.
- Allergies, Hayfever and Asthma: Quercetin inhibits the release of allergic and inflammatory molecules. This is not a primary mechanism of action for quercetin from wine.
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