Myricetin

Myricetin is a flavonoid compound found in many fruits and vegetables, including red wine, that acts as a powerful antioxidant.¹ Myricetin inhibits TBARS formation with an IC₅₀ value of 6.34 and at 20 µM, blocks oxLDL uptake by U937-derived macrophages, reducing CD36 expression.² Myricetin demonstrates potent chemopreventative potential by binding JAK1/STAT3 to inhibit the neoplastic transformation of murine JB6 P+ cells and inhibiting MEK1 kinase activity.^3,4

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1. Bennett, C.J., Caldwell, S.T., McPhail, D.B., et al. Potential therapeutic antioxidants that combine the radical scavenging ability of myricetin and the lipophilic chain of vitamin E to effectively inhibit microsomal lipid peroxidation. Bioorg. Med. Chem. 12(9), 2079-2098 (2004).

2. Lian, T.-W., Wang, L., Lo, Y.-H., et al. Fisetin, morin and myricetin attenuate CD36 expression and oxLDL uptake in U937-derived macrophages. Biochim. Biophys. Acta 1781(10), 601-609 (2008).

3. Kumamoto, T., Fujii, M., and Hou, D.X. Myricetin directly targets JAK1 to inhibit cell transformation. Cancer Lett. 275(1), 17-26 (2009).

4. Lee, K.W., Kang, N.J., Rogozin, E.A., et al. Myricetin is a novel natural inhibitor of neoplastic cell transformation and MEK1. Carcinogenesis 28(9), 1918-1927 (2007).