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Then, the cells were washed and suspended in Roswell Park Memorial Institute-1640 medium (RPMI-1640, Sigma-Aldrich) supplemented with 2 g/L sodium bicarbonate, 10% fetal bovine serum (FBS, Sigma-Aldrich), 2% glutamine, and 100 U/mL penicillin-0.1 mg/mL streptomycin (Sigma-Aldrich) and incubated in vitro with RPMI medium (control), tert -Butyl hydroperoxide (tBHP: 200 M) or tBHP plus Ab (22.5 mg/mL) for 30 min at 37C
People around the world consume different amounts of quercetin daily: United States: 9.75 mg per day [1] Spain: 18.48 mg per day [1] Japan: 16.2 mg per day [1] China: 18 mg per day [1] Foods rich in quercetin include: Vegetables : Onions, asparagus, green peppers, broccoli, kale, and red leaf lettuce [3] Fruits : Apples, red grapes, berries (cranberries have up to 22 mg per 100g), cherries, and citrus fruits [4] Beverages : Green tea (2.1 mg per 100 mL), red wine (about 3 mg per 100 mL) [3] Others : Capers (highest amount per gram), buckwheat, olive oil, and various herbs [2] Cooking methods change quercetin levels
Declaration of competing interest The author is an Editorial Board Member/Editor-in-Chief/Associate Editor/Guest Editor for Toxicon: X and was not involved in the editorial review or the decision to publish this article
