Myricetin prevents dopaminergic neurons from undergoing neuroinflammation-mediated degeneration in a lipopolysaccharide-induced Parkinson’s disease model

Myricetin, one of the lipophenolic compounds present in red wine, has been reported to pass through blood–brain barriers and reduce dopaminergic neuron degeneration, but the mechanism remains unclear. We thoroughly investigated the underlying mechanisms in Parkinson’s disease models both in vivo and in vitro. The neuroprotective effects of myricetin were assessed by performing behavioural test, immunohistochemistry and western blotting in vivo....