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Isorhamnetin: Current knowledge and potential benefits for disease management

  • Living reference work entry
  • First Online:
Handbook of Dietary Flavonoids

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Abstract

Isorhamnetin is a flavonol that naturally occurs in a variety of plants and is also present in several plant-derived foodstuffs and beverages, including berry juices, wine, onions and almonds. This compound is present as both free isorhamnetin or conjugated with glucuronide or sulfate groups. Its synthesis occurs naturally in planta through the phenylpropanoid pathway and is triggered by environmental stressors, including UV radiation. Additionally, a synthetic cost-effective method for isorhamnetin synthesis has recently been described. Interest in isorhamnetin as a potential bioactive compound emerged from its presence in herbs such as Gingko biloba and Persicaria thunbergii H, which are used as treatment of rheumatism, hemorrhage, and cancer in traditional medicine. In this scenario, this book chapter reviews the current evidence regarding isorhamnetin efficacy in the regulation of several functions, such as antioxidant, anti-inflammatory, or antimicrobial. In addition, the effects of this compound in the management of health alterations, including metabolic syndrome, cancer, or cardiovascular diseases, are also addressed. To do so, evidence obtained from preclinical studies, conducted in vitro and in vivo, as well as clinical trials is reviewed and analyzed. Likewise, the toxicology and safety aspects described for isorhamnetin are also described. In the final part of the chapter, the patents involving isorhamnetin usage are analyzed, and the future perspectives for this compound detailed.

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Acknowledgments

This study was supported by grants from the Instituto de Salud Carlos III (CIBERObn) under Grant CB12/03/30007. L. Arellano-García is a recipient of a predoctoral fellowship from the Basque Country Government.

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Authors and Affiliations

  1. Nutrition and Obesity Group, Department of Pharmacy and Food Science, Faculty of Pharmacy and Lucio Lascaray Research Centre, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain

    S. Gomez-Zorita, J. Trepiana, I. Milton-Laskibar, M. T. Macarulla, I. Eseberri, L. Arellano-Garcia, A. Fernandez-Quintela & M. P. Portillo

  2. CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III (ISCIII), Madrid, Spain

    S. Gomez-Zorita, J. Trepiana, I. Milton-Laskibar, M. T. Macarulla, I. Eseberri, A. Fernandez-Quintela & M. P. Portillo

  3. BIOARABA Health Research Institute, Vitoria-Gasteiz, Spain

    S. Gomez-Zorita, J. Trepiana, I. Milton-Laskibar, M. T. Macarulla, I. Eseberri, A. Fernandez-Quintela & M. P. Portillo

  4. University of the Basque Country (UPV/EHU), Leioa, Spain

    R. Merino-Valdeolmillos

  5. abg Intellectual Property, Bilbao, Spain

    I. Alisdair McGeoch

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  1. S. Gomez-Zorita
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  6. L. Arellano-Garcia
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  9. A. Fernandez-Quintela
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Correspondence to I. Milton-Laskibar .

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  1. Department of Analytical Chemistry and Food Science, Universidade de Vigo, Vigo, Spain

    Jianbo Xiao

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Gomez-Zorita, S. et al. (2023). Isorhamnetin: Current knowledge and potential benefits for disease management. In: Xiao, J. (eds) Handbook of Dietary Flavonoids. Springer, Cham. https://doi.org/10.1007/978-3-030-94753-8_15-1

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  • DOI: https://doi.org/10.1007/978-3-030-94753-8_15-1

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