Main Article Content
Abstract
Quercetin is a potential dietary flavonoid which is generally found in leafy vegetables, apple, onion, tea and wine etc. It is present in much concentration in capers. It lacks aqueous solubility and also having very poor oral bioavailability. It is very challenging aspect to enhance the solubility and oral bioavailability by using many kinds of delivery systems such as nanosuspension, nanoparticles, microparticles, liposomes and emulsions etc. Absorption and metabolism of quercetin is held in the body with the help of specific enzymes and various molecular mechanisms.