Enhancing the bioavailability and gut health benefits of quercetin from sprouted onions: A comprehensive review in the context of food-derived bioactives
2024
Ishrat Majid | Darakshan Majid | Hilal A Makroo | B.N. Dar
To optimize food-derived bioactive components, a significant concern is their stability and bioavailability. Quercetin, a well-known polyphenol found in onions, has garnered attention for its potential bioactivity. Recent studies have illuminated the heightened quercetin content in sprouted onions, offering a unique avenue for exploration. The well documented interaction between quercetin and the colonic microflora depicts the bioconversion of natural bio actives by gut bacteria. The review also cites the prebiotic activity of quercetin which occurs due to hydrolysis during sprouting which suggests the development of quercetin-based nanoparticles for personalized clinical needs. This requires considerable research on use of quercetin nanoparticles with significant focus on nanoscale formulation, scale-up, regulatory aspects and in preventing gut dysbiosis.To explore the bioavailability enhancement and its implications for gut health, this comprehensive review examines the nutritional aspects, metabolic pathways, stability, and bioavailability of quercetin derived from onions. Additionally, it investigates the interplay between sprouting and the bioefficacy of quercetin metabolites. While literature exploring quercetin from sprouted onions and its role in mitigating lifestyle-related disorders is limited, this review aims to consolidate existing knowledge, with a primary focus on diabetes management and gut microbiota modulation. We anticipate that the insights presented in this article will contribute to strategies for optimizing food-derived bioactive components, enhancing their stability, and realizing their potential in health promotion.
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