Compound Monograph
Myricetin
Myricetin is a widely distributed dietary flavonol with antioxidant activity, found in berries, tea, wine and many plants.
Classification
Myricetin is a flavonoid (flavonol), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (8)
Myricetin is a naturally occurring flavonoid (flavonol), found in Red clover, Bearberry / uva-ursi, Berries, grapes, tea and red wine and 5 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Myricetin is a flavonol, a common subclass of dietary flavonoids, found across a wide range of fruits, vegetables, teas, berries and wine. Like other flavonols it is studied chiefly for antioxidant and free-radical-scavenging activity, and a large body of laboratory and animal research has explored anti-inflammatory, metabolic and other effects. As with most dietary flavonoids, the strongest evidence is preclinical, and its real-world impact at ordinary dietary intakes is not firmly established.
Toxicity & Safety
Myricetin is a normal constituent of many foods and is well tolerated as part of the diet. Concentrated supplemental intakes have not been thoroughly characterised in humans, and like several flavonoids it can interact with drug-metabolising enzymes in laboratory systems, so caution is reasonable with high-dose supplements.