“…Myricetin, 3,3′,4′,4,5,5′,7-hexahydroxyflavone, is a flavonoid commonly extracted from the fruits, leaves and bark of the Chinese bayberry ( Myrica rubra ) and other edible plants, including broccoli, cabbage, French beans, garlic, peppers, tomato, cashew nuts, blueberries, and green and black tea (10–13). Myricetin exhibits several bioactive properties, including antioxidative (11) anticancer (14,15), nephroprotective (16) and anti-inflammatory effects (17). However, myricetin has not been previously evaluated for its potential antiepileptic effects.…”