Quercetin Reduces Flu Susceptibility

Friday, January 18, 2013
By: Byron J. Richards,
Board Certified Clinical Nutritionist
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A new study shows that quercetin1 significantly reduces susceptibility to the flu, great news for everyone now that we are in the flu season. Quercetin is a natural bioflavonoid found in fruits and vegetables; it is also available as a dietary supplement. 

In this animal study mice were exposed to the flu virus under various conditions, including increased stress from exercise. The mice given quercetin offset the adverse effects of stress and showed much less susceptibility to the flu.

The researchers noted that “a recent human study found that people who took quercetin suffered fewer illnesses following three days of exhaustive exercise compared to those who did not. Unlike the mouse study, the humans were not inoculated with a virus.”

The authors concluded: “This is the first controlled experimental study to show a benefit of short-term quercetin feedings on susceptibility to respiratory infection following exercise stress.”


Referenced Studies:
  1. ^ Quercetin and the Flu  American Journal of Physiology-Regulatory, Integrative and Comparative Physiology.  J. Mark Davis, E.A. Murphy, J.L. McClellan, M.D. Carmichael, and J.D. Gangemi.

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