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Dietary fats increase bioavailability of quercetin
Zinc supplementation can reduce the risk of illness after infection with the coronavirus, we have already written a few times. Co-supplementation with quercetin could enhance this effect. Especially if you take the quercetin-zinc cocktail in combination with fats.
You can see this below.
The coronavirus, which has been causing problems for a year and a half now, is related to the SARS virus. That's why researchers suspected, almost immediately after the outbreak of the corona epidemic, that a good zinc status reduces the risk of corona infection and complications. Small epidemiological studies from Spain and India appear to confirm this suspicion.
Co-supplementation with quercetin increases the uptake of zinc by cells, we wrote a few days ago. Unfortunately, the bioavailability of quercetin is not that good.
On one occasion that breakfast provided half a gram of fat [fat-free trial], on another occasion 4 grams of fat [low-fat trial], and on another occasion 15 grams of fat [high-fat trial].
By the way, if you eat a peanut butter sandwich, you're consuming 16-17 grams of fat. One avocado contains 20 grams of fat and three boiled aggs contain 15 grams of fat.
During the first 24 hours after breakfast, the researchers measured the concentration of quercetin in the subjects' blood. The researchers did the same experiments with isorahmnetin, a flavonoid that is similar to quercetin.
For isorahmnetin, the effect of fat on the bioavailability of the flavonoid was less strong.