Quercetin, the small molecule that typically rubs shoulders with friends like resveratrol and EpiGalloCatechinGallate (ECGC), not just in my supplements cupboard but in anti-aging experiments and SIRT-activation tests, has now been shown to reduce the risk of colon cancer by researchers funded by the U.S. Department of Agriculture and the Vegetable and Fruit Improvement Center at Texas A&M University.

Quercetin is a polyphenol compound found in many plant based foods, namely onions, peppers, tomatoes, and wine. Personally, I take it in supplement form.

The press release is available here, and I’ll just summarize the facts of the somewhat long-winded press release for the sake of expediency:

• Quercetin had been shown previously to reduce colon cancer; this research explains why
• Amounts used in study are realistic for diet-only amounts (no need to supplement)
• Quercetin reduces the number of ‘aberrant crypts’ – proto-colonic lesions that eventually develop into colon cancer
• Quercetin appeared to decrease cell proliferation and increase apoptosis (programed cell death of old or damaged cells) in the colon
• Quercetin appeared to reduce the levels of Cox-1 and Cox-2, inflammatory factors thought to be either a cause or effect of colon and other cancers

Okay, I admit that was pretty uninspiring, but that was the extent of the info given in the release.

The take home message is: Eat healthily; consider supplementing with quercetin.