Quercetin as a key ‘bioenhancer’ in Tom & Jerry’s Chocolate Tumeries
Quercetin and Turmeric work particularly well together, enhancing each others healthful benefits. Population studies suggest that whole foods and spices may actually work better than individual compounds in preventing diseases.
A main challenge that the human body poses to the use of Turmeric as a health aid is that it metabolizes Turmeric very easily and quickly. When Turmeric gets broken down quickly, critical compounds don’t stick around in your system long enough to do much good. Tom & Jerrys Chocolate Tumeries use several natural ingredients to slow down this metabolization (and increase Turmerrics bioavailbility) - one of them is Quercetin. Research indicates that quercetin increases the bioavalability of Turmeric.
Quercetin is a plant pigment (flavonoid) that is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John's wort, American elder, and others.
It acts as a natural bioenhancer by inhibiting the enzyme CYP3A in the similar, though less powerful, manner that a glass of grape-fruit juice has to augment the oral bioavailability and to enhance the beneficial or adverse effects of a broad range of medications.
Cytochrome P450 (P450) is a representative enzyme involved in hepatic drug metabolism, which is crucial for the elimination of many therapeutic drugs. Among the members of the P450 family, CYP3A is the most important enzyme and is involved in the majority of the P450-catalyzed metabolism. Quercetin, by inhibiting the CPY3A enzyme, slows down metabolism of Turmeric enabling it to have a higher impact.
There are several good research papers written on this topic, here are a few good references.