Myricetin

Myricetin is a naturally occurring flavonol, a subclass of flavonoids. It is found in many fruits, vegetables, herbs, and berries, including berries, grapes, tomatoes, onions, and tea. Myricetin is known for its antioxidant properties and has been studied for its potential health benefits in various areas, including cardiovascular health, neuroprotection, and cancer prevention.

Chemically, myricetin is a pentahydroxyflavone, meaning it possesses five hydroxyl (-OH) groups attached to its flavone skeleton. This specific structure contributes to its antioxidant activity by allowing it to scavenge free radicals and reduce oxidative stress.

While research suggests potential health benefits, it is important to note that many studies are preliminary and further clinical trials are necessary to confirm these effects in humans. Bioavailability of myricetin, like many flavonoids, can be limited, which impacts its overall effectiveness. Therefore, the specific amounts needed to achieve therapeutic benefits are still under investigation.