[5] A component in various medicinal plants (e.g. Scutellaria baicalensis), chrysin is a dihydroxyflavone, a type of flavonoid.

[10] A 2013 study found the amount of chrysin in various mushrooms from the island of Lesvos, Greece, varied between 0.17 mg/kg in Lactarius deliciosus to 0.34 mg/kg in Suillus bellinii.

[11] Chrysin is used as an ingredient in dietary supplements, but there is no information on systemic exposure from topical application.

[6] As of 2016, there was no toxicity attributable to chrysin in clinical trials or adverse event reporting.

[1] Research showed that orally administered chrysin does not have clinical activity as an aromatase inhibitor.

[1][15] Nanoformulations of polyphenols, including chrysin, are made using various carrier methods, such as liposomes and nanocapsules.