Myricitrin

Myricitrin (CAS Number 17912-87-7) is a naturally occurring flavonoid glycoside found in various plants, particularly in the genus Myrica and other plant species. Chemically, it is a quercetin-type flavonoid compound. The molecule consists of a flavonoid core structure with attached sugar moieties, making it a glycosidic compound. Myricitrin is classified as a flavoring agent or flavoring adjuvant, meaning it is used to enhance, modify, or contribute to the flavor profile of food and beverage products.

Myricitrin is primarily employed in the food industry as a flavoring agent. Its natural occurrence in plants means it can be extracted and utilized to provide flavor characteristics to various food applications. It may be used in beverages, confectionery, and other processed foods where flavor enhancement is desired. Because it is naturally derived, manufacturers may use myricitrin as part of formulations seeking natural or plant-based ingredient profiles. The compound's flavoring properties make it an alternative to synthetic flavoring agents in some applications.

Myricitrin has a notably clean safety record according to available FDA data. There are zero reported adverse events associated with this additive in FDA databases, and no recalls have been issued related to myricitrin-containing products. This absence of reported incidents suggests a favorable safety profile in food applications. As a naturally occurring plant compound, myricitrin is structurally related to other quercetin flavonoids that have long histories in plant-based foods and traditional preparations. The lack of adverse event reports and recalls indicates that myricitrin has not raised safety concerns in regulatory or consumer reporting systems.

Myricitrin has not received FDA GRAS (Generally Recognized as Safe) designation. GRAS status requires specific approval through either the FDA's formal review process or through consensus of qualified scientific experts. The absence of GRAS status does not indicate a safety concern; rather, it reflects that the additive either has not undergone formal GRAS petition review or such review has not been completed. In the United States, food additives without GRAS status may still be used in food products, though regulatory requirements vary depending on how they are applied and in what context. Manufacturers using myricitrin should ensure compliance with all applicable FDA regulations and labeling requirements.

Myricitrin, as a flavonoid compound, belongs to a well-researched class of plant polyphenols. Scientific literature on flavonoids generally, and quercetin derivatives specifically, demonstrates the chemical stability and composition of these compounds. Research on plant flavonoids has focused on their chemical properties, botanical sources, and occurrence in traditional foods and beverages. However, specific human safety or toxicology studies dedicated solely to myricitrin as a food additive appear limited in published literature. The safety profile is informed primarily by the compound's natural occurrence in foods and plants consumed without reported adverse effects historically. As with many naturally occurring plant compounds used as flavorings, the safety assessment relies on the track record of use and the absence of reported adverse events in food applications.