Polyphenols and Ascorbate — a tight synergy

In News by Justin Welton

Polyphenols (flavonols and flavonoids) are a group of chemical compounds found in plants that provide much of the flavor, color, and taste to fruits, vegetables, seeds and other parts of the plant. These compounds are best known for their antioxidant and anti-inflammatory health benefits as well as support of the cardiovascular and nervous systems.

One of the best-studied polyphenols is quercetin, naturally occurring in capers, dill, cilantro, and many other herbs, vegetables, and fruits. Quercetin dihydrate is the safer and more effective supplemental form of quercetin.

Did you know that for all polyphenols (flavonoids and flavonols) like quercetin to be effective in the body, adequate ascorbate intake is essential?

Fully buffered ascorbates and flavonoid / flavonol complexes work synergistically; they are anti-histaminic and hormone-sparing as well. Quercetin dihydrate behaves in a similar fashion to reduced glutathione, in that it enhances reduction of dehydroascorbic acid (oxidized ascorbate) back to fully reduced ascorbate. Similarly, adequate ascorbate intake is essential for optimum quercetin functionality. During the process of free radical scavenging (that’s what an antioxidant does), if there is not enough ascorbate and consequently glutathione (Vitamin C raises glutathione levels by helping the body to manufacture it), then undesired metabolites tend to accumulate.

When taking quercetin dihydrate, anywhere from 0.5-20 grams coupled with soluble otho-proantho-cyanidin (OPC) and ellagic-rich pomegranate juice extract (if needed), will provide superior oxidative stress reduction, protect the cellular machinery, and activate repair. By performing a C-cleanse regularly and taking the recommended amount of buffered ascorbate, you can ensure optimum polyphenol utilization. We recommend that for every 5g of ascorbate needed, one should supplement with 1g of polyphenols.

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Justin Welton
Author: Justin Welton