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Myricitrin: Resources, Bioavailability, Bioactivity, and Potential Applications

  • Living reference work entry
  • First Online:
Handbook of Dietary Flavonoids

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Abstract

Myricitrin (myricetin-3-O-α-rhamnoside) is a member of flavonols, extracted from the fruits, leaves, and barks of numerous plants. It is a secondary metabolite of plants and synthesized from phenylalanine by the phenylpropanoid pathway as other phenolic compounds. Myricitrin exerts various biological activities, such as anti-inflammatory, anti-cancer, anti-diabetic, as well as cardio-/neuro-/hepatoprotective activities. These effects have been demonstrated in both in vitro and in vivo models and thus myricitrin exhibits great potential as crucial pharmacological agents. Disclosure of the action mechanisms of myricitrin provides insights into its application. Currently, myricitrin has been considered as safe. This review focused on the physiological effects of myricitrin and provides a theoretical basis for its application in functional foods, medicines, and cosmetics.

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China

    Yaqian Geng, Yingfeng Xie, Yiran Yu, Wei Li, Yao Mou, Fang Chen, Xiaosong Hu, Junfu Ji & Lingjun Ma

  2. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain

    Jianbo Xiao

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  1. Yaqian Geng
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  2. Yingfeng Xie
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  4. Wei Li
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  6. Fang Chen
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  7. Jianbo Xiao
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  8. Xiaosong Hu
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  9. Junfu Ji
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  10. Lingjun Ma
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Correspondence to Junfu Ji or Lingjun Ma .

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  1. Department of Analytical Chemistry and Food Science, Universidade de Vigo, Vigo, Spain

    Jianbo Xiao

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Geng, Y. et al. (2023). Myricitrin: Resources, Bioavailability, Bioactivity, and Potential Applications. In: Xiao, J. (eds) Handbook of Dietary Flavonoids. Springer, Cham. https://doi.org/10.1007/978-3-030-94753-8_11-1

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