Dietary Quercetin 3- O -Glucuronide: Current Research on Its Extraction, Biosynthesis, Pharmacokinetics, Health Benefits, and Potential Food Applications

Quercetin 3-O-glucuronide (miquelianin), a common dietary flavonoid, has drawn considerable research attention owing to its diverse biological activities. This review summarizes current knowledge on the extraction, biosynthesis, pharmacokinetics, and health benefits of miquelianin and discusses its potential applications in the food industry. The compound's biosynthesis involves a complex enzymatic and genetically regulated pathway that can be modulated by external factors. Pharmacokinetic analyses indicate that miquelianin is rapidly absorbed and widely distributed yet exhibits limited bioavailability. Its health benefits are substantiated by numerous studies, demonstrating efficacy in mitigating oxidative stress, reducing inflammation, preventing cancer, and providing neuroprotection. Within the food sector, miquelianin may hold potential applications in dairy products, functional beverages, and food preservation systems, though issues related to stability and sensory attributes remain to be resolved. In conclusion, advancing miquelianin's biosynthesis, pharmacokinetics, and efficacy is crucial for its successful application in functional foods and public health.