MyricetinKey Food Groups: Berries, Leafy Greens
Myricetin: Role in Brain Health
Myricetin is a molecule found in both fruits and vegetables, which belongs to a class of phytochemicals called flavonols. Myricetin has experimentally demonstrated neuroprotective anti-inflammatory and antioxidant abilities in various models of toxin challenge. For instance, there are correlations between myricetin and a decrease in injurious neuroinflammatory molecules that damage dopamine-releasing neurons, indicating protection against mechanisms of Parkinson’s disease.1 Myricetin has also been associated with the ability to collect and quench oxidative molecules released as unwanted byproducts from metabolic reactions in neurons.2
In addition, myricetin shows potential against neurotoxic situations, such as when there is a presence of excess glutamate (a chemical messenger in the brain). Excess glutamate leads to a damaging charge imbalance in neurons called excitotoxicity, and myricetin shows the ability to decrease glutamate release.2 Without such protection, neurons are susceptible to excitotoxic damage and eventual neurodegeneration.
Intake Deficiency and Relevance
There is a severe deficiency across fruits and vegetables in the US, which encompasses dietary sources rich in myricetin.3 Myricetin may sound unfamiliar, but it is found broadly across foods. This includes dark red berries like cranberries, various types of blueberries, and goji berries, as well as feathery greens like fennel leaves and parsley and leafy greens like chard.4 Based on the Behavioral Risk Factor Surveillance System (BRFSS), an ongoing survey on food consumption, approximately 87% and 91% of people consume below dietary recommendations for fruits and vegetables, respectively. This indicates that myricetin likely falls victim to intake deficiency as well.5 In addition, fresh fruits and vegetables vary in flavonol content due to variations in season, climate, light, and even the way you prepare them (boiling and microwaving reduces amounts drastically),6 and so managing intake of key flavonols, like myricetin, may be difficult.
RELEVATE’s Form of Myricetin
RELEVATE includes a concentrated myricetin extract, providing consistency and efficiency of dosage. Thus, unlike other supplements where specific phytonutrient content is typically unknown and uncontrolled, we provide a measured, deliberate source for this flavonol.
As mentioned, our approach to include myricetin in RELEVATE is based on research establishing its neuroprotective potential through anti-inflammatory and antioxidant roles.1,7 Not only does it have such protective qualities on its own, but it also demonstrates enhanced efficiency (synergy) in preventing inflammation and oxidative damage in neurons while in combination with other neuroactive nutrients like kaempferol8 and alpha-tocopherol,9 which are included in the product as well.
Concluding Thoughts to Consider
There is a growing body of evidence of myricetin’s neuroactive potential, the most recent of which is a prospective observational study showing a statistically significant reduction in risk (38% reduction) of Alzheimer’s disease with increasing myricetin intake.5 This is supported by studies showing myricetin’s impact on neuroinflammation1 and oxidative damage,2 as well as studies that associate reduced cognitive decline with flavonoid intake.10,11 The case for myricetin would be further solidified with more studies investigating myricetin as the primary compound and in combination with other nutrients. Nonetheless, broad-based intake deficiency, emerging and compelling evidence, and synergy with other antioxidants provide a solid foundation for the supplementation of myricetin in neuroprotection.Return to RELEVATE BENEFITS
- Huang, B. et al. Myricetin prevents dopaminergic neurons from undergoing neuroinflammation-mediated degeneration in a lipopolysaccharide-induced Parkinson’s disease model. J. Funct. Foods 45, 452–461 (2018).
- Semwal, D., Semwal, R., Combrinck, S. & Viljoen, A. Myricetin: A Dietary Molecule with Diverse Biological Activities. Nutrients 8, 90 (2016).
- Moore, L. V & Thompson, F. E. Adults Meeting Fruit and Vegetable Intake Recommendations – United States, 2013. MMWR. Morbidity and mortality weekly report 64, (U.S. Centers for Disease Control, 2015).
- Sultana, B. & Anwar, F. Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chem. 108, 879–884 (2008).
- Holland, T. M. et al. Dietary flavonols and risk of Alzheimer dementia. Neurology 94, e1749–e1756 (2020).
- Aherne, S. A. & O’Brien, N. M. Dietary flavonols: chemistry, food content, and metabolism. Nutrition 18, 75–81 (2002).
- Yao, Y. et al. Preformulation studies of myricetin: a natural antioxidant flavonoid. Pharmazie 69, 19–26 (2014).
- Hidalgo, M., Sánchez-Moreno, C. & de Pascual-Teresa, S. Flavonoid–flavonoid interaction and its effect on their antioxidant activity. Food Chem. 121, 691–696 (2010).
- Marinova, E., Toneva, A. & Yanishlieva, N. Synergistic antioxidant effect of α-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil. Food Chem. 106, 628–633 (2008).
- Letenneur, L., Proust-Lima, C., Le Gouge, A., Dartigues, J. F. & Barberger-Gateau, P. Flavonoid intake and cognitive decline over a 10-year period. Am. J. Epidemiol. 165, 1364–1371 (2007).
- Knekt, P. et al. Flavonoid intake and risk of chronic diseases. Am. J. Clin. Nutr. 76, 560–568 (2002).