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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