Evidence supporting the use of: Quercetin
For the health condition: Allergies (food)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Quercetin is a flavonoid found in many fruits and vegetables and is often marketed as a natural remedy for allergy symptoms, including those related to food allergies. The rationale for its use is primarily based on its ability to inhibit the release of histamine and other pro-inflammatory mediators from mast cells and basophils. Several in vitro and animal studies have demonstrated that quercetin can reduce histamine release and suppress other markers of allergic inflammation. For example, research has shown that quercetin may stabilize mast cells, thereby reducing the severity of allergic reactions.

However, direct scientific evidence supporting its efficacy in humans, especially for food allergies, is limited. Most of the clinical research focuses on respiratory allergies (such as allergic rhinitis) rather than food-induced allergic responses. Human trials specifically evaluating quercetin for food allergies are scarce, and existing studies are often small, preliminary, or lack rigorous controls. Systematic reviews and meta-analyses generally conclude that while quercetin has promising anti-allergic properties in preclinical models, more robust clinical trials are needed before it can be recommended as a treatment for food allergies.

In summary, the use of quercetin for food allergies is justified by some scientific rationale and preclinical evidence, but the clinical evidence in humans is weak. Therefore, its use for this specific condition should be considered experimental, with an evidence rating of 2 out of 5.

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