英和和英

語源

From Latin quercētum (“oak plantation”) +‎ -in.

発音

• IPA: /ˈkwɜɹsɪtɪn/

名詞

quercitin (uncountable)

1. (organic chemistry) A flavonoid found in fruits, vegetables, leaves and grains.
   • 2002, D. G. Lindsay, “7: Nutritional enhancement of plant foods”, in Victoriano Valpuesta, editor, Fruit and Vegetable Biotechnology, page 174:

     Quercitin-β-glucoside is more easily absorbed than the aglycone quercitin. Isorhamnetin-β-glucoside, which is chemically similar to quercitin, differing only by a single methoxyl group, is more readily absorbed.

   • 2004, Willem Serfontein, Did Your Doctor Tell You?, page 17:

     Here again the consumption of a bioflavonoid (quercitin) was related to the incidence of CAD mortality. It was found that men who consumed (from the diet) less than 10 mg per day of quercitin had a 200% increase in the CAD death rate, compared to those who consumed more than 30 mg.

   • 2014, George Aiken, “2: Fluorescence and Dissolved Organic Matter: A Chemist's Perspective”, in Paula Coble, Jamie Lead, Andy Baker, Darren Reynolds, Robert G. M. Spencer, editors, Aquatic Organic Matter Fluorescence, page 48:

     In the case of the flavanol quercitin, the absorption spectrum of quercitin itself was red-shifted and its fluorescence intensity increased, while the fluorescence intensity of albumin was quenched.