Myricetin

Myricetin

Myricetin whose term in the official IUPAC nomenclature is: 3,5,7-Trihydroxy-2- (3,4,5-trihydroxyphenyl) -4-cromenone and whose molecular brute formula is: C15H10O8 is a flavonoid with antioxidant properties.
Myricetin is commonly found in some vegetables, fruits, nuts, berries, tea, in red wine and in some wild plants such as Cistus incanus.
This flavonoid is present especially in orange extract but also in apples, onions, raisins, broccoli and other vegetables such as parsley, garlic or peppers.
Myricetin is structurally similar to fisetin, luteolin and quercetin.
Myricetin is therefore also taken through nutrition and its quantity obviously varies according to the diet. On average it is around 22-24 mg / day.
Myricetin has antioxidant properties. In vitro research tends to show that the high consumption of myricetin is linked to lower rates of prostate cancer.

According to another study, three flavonols (kaempferol, quercetin and myricetin) have been shown to reduce the risk of pancreatic cancer by 23%.
Its protective action against tumors has been under consideration for years and would seem to be able to increase protection against skin cancers, as well as, as mentioned, prostate and pancreas.
Myricetin would also seem to be able to prevent thrombosis, diabetes, myocardial infarction and stroke due to its anti-inflammatory and neuroprotective action.
Always to this substance should be traced antiviral properties that would make it potentially useful in supporting immunologically the patients affected by HIV.
Recent research in Asia has recently shown that myricetin has properties that reduce oxidative stress and improve insulin resistance, reducing the risk of obesity and its complications.

Warning: The information given is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.