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Quercetin is a flavonoid widely distributed in nature. The name has been used since 1857, and is derived from quercetum (oak forest), after Quercus. It is a naturally-occurring polar auxin transport inhibitor.
Foods containing quercetin, presented in milligrams per 100 grams of edible portion (shown as numerals in parentheses), include brewed, black or green tea (Camellia sinensis; about, Red Delicious apples, cow peas, sweet potato, kale, watercress, red onion; higher concentrations of quercetin occur in the outermost rings and in the part closest to the root, the latter being the part of the plant with the highest concentration), broccoli, black plums and a number of berries, including cultivated blueberry, bilberry, lingonberry, cranberry, chokeberry, rowanberry, sea buckthorn berry, crowberry and the fruit of the prickly pear cactus. A recent study found that organically grown tomatoes had 79% more quercetin than “conventionally grown”.
One study indicated the presence of quercetin in varieties of honey, including honey derived from eucalyptus and tea tree flowers.