Myricetin is a member of the flavonoid class of polyphenolic compounds, with antioxidant properties. It is commonly derived from vegetables, fruits, nuts, berries, tea, and is also found in red wine. Myricetin is structurally similar to fisetin, luteolin, and quercetin and is reported to have many of the same functions as these other members of the flavonol class of flavonoids. Reported average intake of myricetin per day varies depending on diet, but has been shown in the Netherlands to average 23 mg/day.