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| Myricetin | |
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| IUPAC name | 3,5,7-Trihydroxy-2-(3,4,5-trihydroxyphenyl)- 4-chromenone |
| Other names | Cannabiscetin Myricetol Myricitin |
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| Properties | |
| Molecular formula | C15H10O8 |
| Molar mass | 318.2351 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
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Myricetin is a naturally occurring flavonol, a flavonoid found in many grapes, berries, fruits, vegetables, herbs, as well as other plants. Walnuts are a rich dietary source. Myricetin has antioxidant properties. It is commonly found in the form of glycosides, such as myricitrin.
In vitro research suggests that myricetin in high concentrations can modify LDL cholesterol such that uptake by white blood cells is increased. A Finnish study correlated high myricetin consumption with lowered rates of prostate cancer.[1]
Another 8-year study found that three flavonols (kaempferol, quercetin, and myricetin) reduced the risk of pancreatic cancer by 23 percent.[2]
References
- ^ Paul Knekt et al. (September 2002). "Flavonoid intake and risk of chronic diseases". Retrieved on May 24, 2006.
- ^ Ute Nöthlings, Suzanne P. Murphy, Lynne R. Wilkens, Brian E. Henderson & Laurence N. Kolone. 2007. Flavonols and Pancreatic Cancer Risk. American Journal of Epidemiology 166(8): 924–931. doi:10.1093/aje/kwm172
