When food is cooked at high temperatures, it creates harmful substances called AGEs that can damage your intestines. Researchers found that a natural plant compound called myricetin can stop these harmful substances from forming during cooking. In lab tests, myricetin protected intestinal cells from damage caused by AGEs. This is especially important for people who eat high-fat or Western-style diets, which produce more of these harmful substances when cooked. The study suggests that adding foods rich in myricetin to your diet might help protect your digestive system from heat-damaged food.
The Quick Take
- What they studied: Whether a natural plant compound called myricetin can prevent harmful substances from forming in food during cooking and protect the intestines from damage
- Who participated: This was a laboratory study using intestinal cells grown in dishes (Caco-2 cells) and simulated digestion models. No human participants were involved in this research.
- Key finding: Myricetin was the most effective at stopping harmful AGE substances from forming during cooking, and it protected intestinal cells from damage caused by these substances in lab tests
- What it means for you: Eating foods containing myricetin (like berries and certain plants) may help protect your digestive system from damage caused by cooking at high temperatures, though human studies are still needed to confirm this benefit
The Research Details
Researchers conducted laboratory experiments to test how different diets behave when cooked at high temperatures. They compared a regular diet, a high-fat diet, and a Western-style diet (high in fat and cholesterol) to see which produced the most harmful AGE substances during cooking and digestion. They then added myricetin, a natural compound found in plants, to see if it could prevent these harmful substances from forming. In the second part of the study, they used human intestinal cells grown in laboratory dishes to test whether AGEs could damage these cells and whether myricetin could protect them.
This research approach is important because it shows what happens to food during real cooking and digestion, and then tests whether a natural solution can help. By using actual intestinal cells, the researchers could see the real damage that occurs and measure whether myricetin actually protects against it. This type of step-by-step testing helps scientists understand both the problem and potential solutions before testing in humans.
This is a well-designed laboratory study published in a respected food science journal. However, because it was done in laboratory dishes rather than in living people, the results need to be confirmed with human studies before making strong claims. The researchers used multiple diet types and measured several different harmful substances, which strengthens their findings. The study clearly shows cause-and-effect relationships in controlled conditions, but real-world results in people may differ.
What the Results Show
When researchers cooked different types of diets at high temperatures, they found that high-fat diets and Western-style diets produced significantly more harmful AGE substances compared to regular diets. This happened both during the cooking process and during simulated digestion. When myricetin was added to these diets, it was the most effective at stopping AGE formation compared to other plant compounds tested. In the intestinal cell experiments, AGEs caused damage by reducing the cells’ ability to transport nutrients and maintain their protective barrier. AGEs also increased harmful molecules called ROS inside the cells, which caused additional damage.
The study identified two specific types of AGE substances (Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine) that were particularly elevated in high-fat and Western diets. Myricetin worked by activating a protective pathway in cells called the Nrf2/Catalase pathway, which helps cells defend themselves against damage. This suggests that myricetin doesn’t just block AGE formation—it also helps cells repair and protect themselves from existing damage.
Previous research has shown that AGEs are harmful and that plant compounds have protective properties. This study builds on that knowledge by showing that myricetin is particularly effective and by explaining exactly how it works at the cellular level. The finding that Western and high-fat diets produce more AGEs during cooking confirms what other researchers have suspected and provides more detailed evidence of the problem.
This study was conducted entirely in laboratory conditions using cells grown in dishes, not in living humans or animals. The results may not translate directly to what happens in your body when you eat these foods. The study doesn’t tell us how much myricetin you would need to eat to get protective benefits, or whether your digestive system would absorb enough of it to make a difference. Additionally, the study didn’t test whether cooking methods, temperatures, or times affect the results differently.
The Bottom Line
Based on this laboratory research, eating foods rich in myricetin (such as berries, grapes, and certain herbs) may help protect your digestive system from damage caused by high-temperature cooking. However, this is a preliminary finding that needs human studies to confirm. It’s reasonable to include these foods in your diet as part of a healthy eating pattern, but don’t rely on them as a sole solution. Confidence level: Low to Moderate (laboratory findings only, human studies needed).
This research is most relevant for people who eat high-fat or Western-style diets and are concerned about digestive health. It may be particularly important for people with existing digestive issues or those interested in preventing age-related health problems. People with normal, balanced diets may benefit less, though the protective effects could still be helpful. Anyone considering major dietary changes should consult with a healthcare provider.
If these findings apply to humans, benefits would likely develop gradually over weeks to months of consistent dietary changes. This is not a quick fix—it’s about long-term dietary patterns and their effects on digestive health. You wouldn’t expect to feel immediate changes, but rather a gradual improvement in digestive function and health over time.
Want to Apply This Research?
- Track daily intake of myricetin-rich foods (berries, grapes, tea) and cooking methods used (high-heat vs. low-heat cooking). Note any changes in digestive comfort, energy levels, or bloating over 4-week periods.
- Replace one high-heat cooked meal per week with a lower-temperature cooking method (steaming, boiling, or raw preparation) and add one serving of berries or grape-based foods daily to increase myricetin intake.
- Create a weekly log tracking: (1) servings of myricetin-rich foods consumed, (2) cooking methods used for main meals, (3) digestive symptoms or comfort level on a 1-10 scale, and (4) overall energy and wellness ratings. Review trends monthly to identify patterns between dietary choices and how you feel.
This research was conducted in laboratory conditions using cells grown in dishes and has not been tested in humans. The findings are preliminary and should not be used to diagnose, treat, or prevent any disease. While the results are promising, they do not yet constitute medical advice. Before making significant dietary changes, especially if you have existing digestive conditions or take medications, consult with your healthcare provider or registered dietitian. This study suggests myricetin may be protective, but more human research is needed to confirm benefits, determine effective doses, and understand real-world applications.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.