Evidence supporting the use of: Quercetin
For the health condition: Cough (damp)

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Synopsis

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

Quercetin is a flavonoid found in many plants and foods, such as onions, apples, and tea. Its use in supporting or treating cough—particularly what is described in Traditional Chinese Medicine (TCM) as "damp" cough (characterized by phlegm and a sensation of heaviness)—is primarily rooted in traditional rather than scientific evidence. In TCM, quercetin-containing plants like Sophora japonica (Huai Hua) have been used to clear heat and resolve dampness, which are concepts specific to TCM pathology. The traditional rationale is that the anti-inflammatory and expectorant properties attributed to such herbs can help alleviate cough with phlegm by "transforming phlegm and dampness." While there is some preliminary scientific research suggesting quercetin has anti-inflammatory, antioxidant, and mild antihistamine properties, direct evidence supporting its efficacy specifically for cough, especially of the "damp" type described in TCM, is limited. Most clinical research on quercetin has focused on its general anti-inflammatory effects or its potential in allergic conditions, rather than cough per se. Thus, while quercetin-containing herbs are traditionally used for coughs involving dampness/phlegm in herbal medicine systems like TCM, robust clinical evidence specifically validating this use remains lacking. Therefore, its use for this purpose is best characterized as traditional, with a moderate level of supporting evidence based on historical rather than scientific data.

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