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Myricetin is a naturally occurring flavonol, a flavonoid found in many grapes, berries, fruits, vegetables, herbs, and other plants. Walnuts are a rich dietary source. Trace amounts can be found as glycosides. It is one of the phenolic compounds present in red wine. Myricetin has antioxidant properties. 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. Another 8-year study found that three flavonols (kaempferol, quercetin, and myricetin) reduced the risk of pancreatic cancer by 23 percent.
Function:
1) Good for platelet activate factor (PAF) of antagonism.
2) Reducing blood sugar.
3) Effecting for oxidation.
4) Protecting liver function.
5) Solving light ethanol poisoning.
6) Acting as an anti-inflammatory, antitumor, and mutation, prevent caries and oxidation resistance.
7) Eliminating body free radicals of pharmacological activities.
Application:
1) Applied in the food field.
2) Applied in the beverages field.
3) Applied in the cosmetics field.
4) Applied in the health products field.
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