MOLECULE

Myricetin

Myricetin, also known as cannabiscetin or myricetol, belongs to the class of organic compounds known as flavonols. Flavonols are compounds that contain a flavone (2-phenyl-1-benzopyran-4-one) backbone carrying a hydroxyl group at the 3-position. Thus, myricetin is considered to be a flavonoid lipid molecule. A hexahydroxyflavone that is flavone substituted by hydroxy groups at positions 3, 3', 4', 5, 5' and 7. Myricetin is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. Outside of the human body, Myricetin is found, on average, in the highest concentration within a few different foods, such as common walnuts, carobs, and fennels and in a lower concentration in welsh onions, yellow bell peppers, and jutes. Myricetin has also been detected, but not quantified in, several different foods, such as napa cabbages, sesames, mixed nuts, lichee, and garden cress. This could make myricetin a potential biomarker for the consumption of these foods. Myricetin is expected to be in Cannabis as all living plants are known to produce and metabolize it.