Design and optimization of quercetin-based functional foods

Wing Fu Lai, Wing Tak Wong

Research output: Journal article publicationReview articleAcademic researchpeer-review

18 Citations (Scopus)


Quercetin is a flavonoid present in a wide variety of plant resources. Over the years, extensive efforts have been devoted to examining the potential biological effects of quercetin and to manipulating the chemical and physical properties of the flavonoid. However, limited studies have reviewed the opportunities and challenges of using quercetin in the development of functional foods. To address this necessity, in this review; we foremost present an overview of the chemical properties and stability of quercetin in food products followed by a detailed discussion of various strategies that enhance its oral bioavailability. We further highlight the areas to be practically considered during development of quercetin-based functional foods. By revisiting the current status of applied research on quercetin, it is anticipated that useful insights enabling research on quercetin can be potentially translated into practical applications in food product development.

Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Publication statusAccepted/In press - 27 Apr 2021


  • bioactive agent delivery
  • bioavailability
  • flavonoids
  • food development
  • health promotion
  • Quercetin

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


Dive into the research topics of 'Design and optimization of quercetin-based functional foods'. Together they form a unique fingerprint.

Cite this