Myricetin - Wikipedia, the free encyclopedia

Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties.[1] It is commonly derived from vegetables, fruits, nuts, berries, tea,[2] and is also found in red wine.[3] Myricetin is structurally similar to fisetin, luteolin, and quercetin and is reported to have many of the same functions as these other members of the flavonol class of flavonoids.[2] Reported average intake of myricetin per day varies depending on diet, but has been shown in the Netherlands to average 23 mg/day.[4]