Abstract
Myricetin is a yellow crystal of dietary flavonoid which is commonly found in plants from Anacardiaceae, Myricaceae, Pinaceae, Polygonaceae, and Primulaceae families. The myricetin glycosides are predominantly present in different categories of plant-based foods and beverages, including the fruits, vegetables, herbs, legumes, tea, wines, bee pollen, and honey. Many clinical trials, in vivo, and in vitro investigations have suggested that myricetin contributes to its variability in health benefit effects, including anticancer, anti-hypertensive, anti-inflammatory, anti-diabetic, anti-neurotoxicity, anti-ageing, cardioprotective, and immunomodulatory activities. Due to its high commercial values, myricetin is a biomolecule favoured for mass production. The production of myricetin derivatives with optimal oral bioavailability shall offer greater therapeutic effect. This chapter shall cover all the current finding about myricetin, encompassing its main resources, physicochemical properties, biosynthesis, metabolism, and pharmacological activities with discussion emphasis on its mechanism of action, toxicity, and safety. The highlight on several product patents related to myricetin shall shed more insight for its cosmeceutical and nutraceutical values.
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Ng, Z.X., Yong, P.H. (2023). Myricetin: The Resources, Biosynthesis, Physicochemical, Pharmacokinetic, Bioavailability, Pharmacology, and Toxicology. In: **ao, J. (eds) Handbook of Dietary Flavonoids. Springer, Cham. https://doi.org/10.1007/978-3-030-94753-8_19-1
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