Kaempferol

Chembox new
Name = Kaempferol
ImageFile = Kaempferol.png ImageSize = 250px
ImageName = Kaempferol
IUPACName = 3,5,7-trihydroxy-2-
(4-hydroxyphenyl)-4H-1-
benzopyran-4-one
Section1 = Chembox Identifiers
CASNo = 520-18-3
SMILES =
Section2 = Chembox Properties
Formula = C₁₅H₁₀O₆
MolarMass = 286.23 g/mol
MeltingPt = 276-278 °C

Kaempferol is a natural flavonoid that has been isolated from tea,cite journal | title = Enzymatic Preparation of Kaempferol from Green Tea Seed and Its Antioxidant Activity | author = Jun Seong Park, Ho Sik Rho, Duck Hee Kim, and Ih Seop Chang | journal = J. Agric. Food Chem. | volume = 54 | issue = 8 | pages = 2951–2956 | year = 2006| doi = 10.1021/jf052900a] broccoli, "Delphinium", Witch-hazel, grapefruit, and other plant sources. Kaempferol is a yellow crystalline solid with a melting point of 276-278 °C. It is slightly soluble in water but soluble in hot ethanol and diethyl ether.

Many glycosides of kaempferol, such as kaemferitrin and astragalin, have been isolated as natural products from plants. Kaempferol consumption in tea and broccoli has been associated with reduced risk of heart disease.Fact|date=November 2007

Kaempferol is what gives the flowers of "Acacia decurrens" and "Acacia longifolia" their color. [ [http://users.lycaeum.org/~mulga/acacia/phyto.html Lycaeum -- Phytochemistry Intro] ] The compound has antidepressant properties. [ cite journal|title=ANTIDEPRESSANT EFFECT OF KAEMPFEROL, A CONSTITUENT OF SAFFRON (CROCUS SATIVUS) PETAL, IN MICE AND RATS|journal=Pharmacologyonline|date=|first=|last=|coauthors=|volume=|issue=|pages=|id= |url=|format=|accessdate=2008-03-03 ]

An 8-year study found that three flavonols (kaempferol, quercetin, and myricetin) reduced the risk of pancreatic cancer by 23 percent. [Ute Nöthlings, Suzanne P. Murphy, Lynne R. Wilkens, Brian E. Henderson & Laurence N. Kolone. 2007. Flavonols and Pancreatic Cancer Risk. "American Journal of Epidemiology" 166(8): 924–931. DOI|10.1093/aje/kwm172]

References

External links

* [http://www.nal.usda.gov/fnic/foodcomp/Data/Other/IFT2003_TeaFlav.pdf Flavonoid composition of tea: Comparison of black and green teas ]