Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Quince (Cydonia oblonga) contains mucilaginous compounds and phenolic acids that provide anti-inflammatory and digestive support properties. The seed mucilage forms protective gels that soothe irritated tissues in both digestive and dermatological applications.
Origin & History
Quince (Cydonia oblonga) is a deciduous tree of the Rosaceae family native to regions from Persia (Iran) to Central Asia, with fruits, leaves, and seeds used medicinally. The plant's active parts include fruit (rich in phenolics), leaves (high in polyphenols), and seeds (mucilage), which are processed through decoctions, aqueous or methanolic extracts, and mucilage extrusion methods.
Research Narrative (Provisional)
Human clinical evidence for quince is limited to small preliminary trials without published PMIDs. A small randomized trial in Iran (2018) tested quince seed paste in IBS patients showing 30% symptom reduction, and a Spanish open-label trial found 40% itch reduction in atopic dermatitis with topical seed gel. Most evidence derives from animal, in vitro, or traditional studies rather than robust human trials.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Raw quince fruit (per 100g edible portion): Macronutrients: Carbohydrates 15.3g (primarily fructose 6.3g, glucose 4.3g, sucrose 1.6g), Dietary fiber 1.9g (mix of soluble pectin ~0.5-1.0g and insoluble cellulose), Protein 0.4g, Fat 0.1g, Water 83.8g, Energy 57 kcal. Micronutrients: Vitamin C 15mg (17% DV), Vitamin B6 0.04mg, Folate 3µg, Vitamin E 0.4mg, Potassium 197mg, Copper 0.13mg (14% DV), Iron 0.7mg, Magnesium 8mg, Phosphorus 17mg, Calcium 11mg, Zinc 0.04mg. Bioactive compounds: Polyphenols total ~200-500mg/100g fresh weight (values vary significantly by cultivar and ripeness); Phenolic acids: chlorogenic acid ~20-80mg/100g, 5-caffeoylquinic acid present; Flavonoids: quercetin glycosides ~10-30mg/100g, kaempferol derivatives ~5-15mg/100g, catechins ~5-20mg/100g; Tannins (condensed): ~100-300mg/100g contributing to astringency. Quince seeds (mucilage): Rich in polysaccharides (~16-20% dry weight), primarily xyloglucan and arabinoxylan, responsible for gel-forming properties used in traditional medicine. Bioavailability notes: Quercetin bioavailability from whole fruit is moderate (~25-50% absorption) due to bound glycoside forms requiring colonic hydrolysis; high tannin content may reduce iron absorption when consumed with meals; cooking substantially reduces Vitamin C (losses ~30-50%) but may increase polyphenol extractability; pectin content supports prebiotic effects with moderate fermentability in the colon. Data on exact carotenoid content is limited but beta-carotene and lutein are detected in trace amounts (<50µg/100g).
Reported Mechanism (Provisional)
Quince seeds contain mucilaginous polysaccharides that form protective hydrogels when hydrated, creating barrier effects on mucosal tissues. The phenolic compounds including chlorogenic acid and quercetin derivatives modulate inflammatory pathways by inhibiting NF-κB signaling and reducing pro-inflammatory cytokine production. These mechanisms contribute to both gastrointestinal protection and dermal anti-inflammatory effects.
Clinical Narrative (Provisional)
A small Iranian trial demonstrated that quince seed paste reduced IBS discomfort by 30% compared to baseline, though the study lacked a proper control group. An open-label Spanish study reported 40% reduction in atopic dermatitis-related itching after 2 weeks of topical quince seed gel application. Both studies represent preliminary evidence with limited sample sizes and methodological constraints. No large-scale randomized controlled trials have been conducted to confirm these effects.
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