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Chemical compound / From Wikipedia, the free encyclopedia
Myricetin is a flavonoid, which means it is a natural polyphenolic compound 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].
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Names | |
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IUPAC name
3,5,7-Trihydroxy-2-(3,4,5-trihydroxyphenyl)-4-chromenone | |
Other names
Cannabiscetin Myricetol Myricitin | |
Identifiers | |
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3D model (JSmol) |
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ChEBI | |
ChEMBL | |
ChemSpider |
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DrugBank |
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PubChem CID |
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UNII | |
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Properties | |
C15H10O8 | |
Molar mass | 318.237 g·mol−1 |
Density | 1.912 g/mL |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Myricetin is produced from the parent compound taxifolin through the (+)-dihydromyricetin intermediate and can be further processed to form laricitrin and then syringetin, both members of the flavonol class of flavonoids [5]. Dihydromyricetin is frequently sold as a supplement and has controversial function as a partial GABA-A receptor agonist and treatment in Alcohol Use Disorder (AUD). Myricetin can alternatively be produced directly from kaempferol, which is another flavonol [5].