Kaempferol

Kaempferol is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods. Kaempferol is a yellow compound that has been isolated from the rhizome of the fern Kaempferia galanga. It is also found in tea, broccoli, grapefruit, strawberry, brussels sprouts, apples, and other plant sources. Kaempferol is a potent antioxidant that helps to prevent oxidative damage of our cells, lipids, and DNA. It seems to prevent arteriosclerosis by inhibiting the oxidation of low density lipoprotein and the formation of platelets in the blood. Studies have also confirmed that kaempferol acts as a chemopreventive agent, which means that it inhibits the formation of cancer cells.

Chemical Structure

Kaempferol is one of the flavonoids which has a 3-hydroxyflavone backbone (3-hydroxy-2-phenylchromen-4-one), with additional hydroxyl groups at positions 5 and 7.

Health Benefits

Kaempferol has been shown to have anti-inflammatory and antioxidant properties. It is also a potent chemopreventive agent, meaning it inhibits the formation of cancer cells. Kaempferol has also been shown to promote apoptosis, a type of cell death that is not harmful to the body and is often beneficial.

Food Sources

Kaempferol is found in a variety of plant-based foods. Some of the most common sources include tea, broccoli, grapefruit, strawberry, brussels sprouts, and apples.

See Also

• Flavonoid
• Antioxidant
• Chemopreventive
• Apoptosis

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 

  Kaempferol 3D balls