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.

In 2019, Dutch and American researchers discovered that zinc could inhibit the replication of the SARS virus in cells. PLoS Pathog. 2010 Nov 4;6(11):e1001176.] The higher the concentration of zinc in cells, the more difficult it is for the virus to get the cells to produce virus RNA.

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.
Today we came across an American study that appeared in Molecular Nutrition & Food Research in 2013. It describes how you can increase the bioavailability of zinc.Study
The researchers gave 9 subjects a supplement containing 1095 milligrams of quercetin at breakfast on 3 different occasions.

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.
The more fat the breakfast provided, the more quercetin appeared in the subjects' blood. The total amount in the blood [area under the curve; AUC] was 17 and 32 percent higher in the low-fat trial and the high-fat trial, respectively, than in the fat-free trial.

For isorahmnetin, the effect of fat on the bioavailability of the flavonoid was less strong.

Mol Nutr Food Res. 2013 May;57(5):896-905.