Quercetin: A Flavonoid with Antioxidant, Anti-Inflammatory, and Anti-Apoptotic Properties – A Review

Daniel Itiza Akaahan, Abah Theophilus Ekere and Iorwuese Mtomga
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Daniel Itiza Akaahan: Department of Anatomy, Faculty of Basic Medical Sciences, College of Medicine, University of Nigeria Enugu Campus, Enugu, Nigeria
Abah Theophilus Ekere: Benue State College of Nursing Sciences, Makurdi, Benue State
Iorwuese Mtomga: Benue State College of Health Technology, Agasha, Guma, Benue State

International Journal of Research and Scientific Innovation, 2025, vol. 12, issue 1, 17-33

Abstract: Flavonols are a diverse group of polyphenolic compounds found abundantly in a variety of fruits and vegetables, offering a wide range of bioactive benefits. One of the most prominent flavonols, quercetin, is commonly present in foods such as onions, apples, tea, cabbage, cauliflower, berries, and nuts. Quercetin is particularly well-known for its potent antioxidant properties, which help neutralize harmful free radicals and protect cells from oxidative damage. As a result, quercetin is often included in nutraceutical and cosmeceutical formulations designed to support health and prevent age-related degenerative diseases. It also exhibits anti-inflammatory effects, beneficial for conditions like arthritis and cardiovascular disease, and has anti-apoptotic activity, promoting cell survival in diseases such as cancer and neurodegeneration. This review highlights quercetin’s multifaceted biological benefits, focusing on its antioxidant, anti-inflammatory, and anti-apoptotic properties. Through a deeper understanding of quercetin’s properties, this work contributes to the growing body of knowledge surrounding natural compounds and their role in modern medicine and health.

Date: 2025
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