When you chop an onion, you’re not just crying—you’re releasing quercetin, a natural plant compound known for its strong anti-inflammatory and antioxidant properties. Also known as a flavonoid, it’s one of the most common and well-studied plant chemicals in everyday foods. Unlike synthetic drugs, quercetin works gently but consistently, helping your body manage swelling, oxidative stress, and even allergic responses without the side effects you get from pills.
Onions are one of the richest dietary sources of quercetin, especially red and yellow varieties. A single medium onion can give you over 20 milligrams of this compound—more than most supplements. But it’s not just about quantity. Quercetin from onions is absorbed better when eaten with a little fat, like olive oil or avocado, and it works best when paired with other flavonoids found in apples, berries, and broccoli. This isn’t magic—it’s biochemistry. Studies show that people who eat more quercetin-rich foods have lower markers of inflammation in their blood, and that’s linked to reduced risk of heart issues, arthritis, and even some allergies.
Quercetin doesn’t work alone. It supports your body’s own defenses by calming overactive immune cells and blocking histamine release, which is why some people use it for seasonal sniffles. It also helps protect blood vessels and may improve circulation. While you won’t find quercetin listed on a prescription pad, it’s a quiet hero in your kitchen. And unlike pills, you get it with fiber, vitamins, and other nutrients that work together to make the whole food more powerful than any extract.
What you’ll find below are real, research-backed posts that dig into how quercetin from onions fits into broader health patterns—from how it interacts with medications to how it compares to other natural anti-inflammatories. You’ll see how it connects to conditions like gout, high blood pressure, and even skin sensitivity. No fluff. No hype. Just clear, practical info from people who’ve studied it.
