https://www.avivahealth.com/blogs/articles/ionophores
Snip...
"Quercetin; A safe and natural anti-inflammatory and antioxidant, quercetin is the most frequently studied flavonoid. For dietary sources, it’s found in many plant foods including brassica vegetables (broccoli, cauliflower, and Brussels sprouts), capers, grapes, asparagus, green pepper, onions (red onions have the highest levels), shallots, wine, tomatoes, and tea. Quercetin is also present in a wide variety of berries including strawberries, red raspberries, blueberries, black currants, cranberries, chokeberries, and Saskatoon berries. Black chokeberries (Aronia) have the fourth highest level of quercetin of 18 berries studied, at 348 mg/kg. Onions have the highest quercetin content among vegetables and fruits. Frying onions doesn't affect quercetin, but boiling lowers levels by about 30%, transferring the quercetin to the water.A safe and natural anti-inflammatory and antioxidant, quercetin is the most frequently studied flavonoid. For dietary sources, it’s found in many plant foods including brassica vegetables (broccoli, cauliflower, and Brussels sprouts), capers, grapes, asparagus, green pepper, onions (red onions have the highest levels), shallots, wine, tomatoes, and tea. Quercetin is also present in a wide variety of berries including strawberries, red raspberries, blueberries, black currants, cranberries, chokeberries, and Saskatoon berries. Black chokeberries (Aronia) have the fourth highest level of quercetin of 18 berries studied, at 348 mg/kg. Onions have the highest quercetin content among vegetables and fruits. Frying onions doesn't affect quercetin, but boiling lowers levels by about 30%, transferring the quercetin to the water." More at link
food sources of quercetin and epigallocatechin
From: https://michaelsavage.com/foods-high-in-quercetin-epigallocatechin/
Other sources of Foods high in ZINC ionophores (activators) QUERCETIN & Epigallocatechin
