Myricetin is a flavonoid that has been found to have
anti-inflammatory and anti-cancer effects in lab studies. In animal studies myricetin increased the
transport of blood sugar into fat cells and increased the ability of insulin to clear fats
(triglycerides) from the blood. (refs. 67-69) These effects have not been
examined in people yet. Myricetin is widely prevalent in vegetables, and some specific food sources
include:
berries
grapes
parsley
spinach
Quercetin is considered to be the main flavonoid in
the diet. People who have the highest intakes of quercetin-containing foods were found to have a
lower risk for asthma, lower mortality from heart disease, and lower lung
cancer incidence.
(refs. 70-78) Quercetin is widely prevalent in vegetables, and some specific
food sources include:
onions
apples
broccoli
cranberries
grapes
For more information, contact Kathy Hoy, Nutrition Research Manager, Ed.D, R.D., C.D.E.
