Kaempferol
4239130
215684546
2008-05-29T07:08:53Z
Mgiganteus1
808022
cleaned up ref
{{Chembox new
| Name = Kaempferol
| ImageFile = Kaempferol.png
| ImageSize = 250px
| ImageName = Kaempferol
| IUPACName = 3,5,7-trihydroxy-2-<br />(4-hydroxyphenyl)-4H-1-<br />benzopyran-4-one
| Section1 = {{Chembox Identifiers
| CASNo = 520-18-3
| SMILES =
}}
| Section2 = {{Chembox Properties
| Formula = C<sub>15</sub>H<sub>10</sub>O<sub>6</sub>
| MolarMass = 286.23 g/mol
| MeltingPt = 276-278 °C
}}
}}
'''Kaempferol''' is a natural [[flavonoid]] that has been isolated from [[tea]],<ref name="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}}</ref> [[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 [[glycoside]]s 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.<ref>[http://users.lycaeum.org/~mulga/acacia/phyto.html Lycaeum -- Phytochemistry Intro]</ref> The compound has antidepressant properties.<ref> {{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 }}</ref>
An 8-year study found that three [[flavonol]]s (kaempferol, [[quercetin]], and [[myricetin]]) reduced the risk of [[pancreatic cancer]] by 23 percent.<ref>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}}</ref>
==References==
{{reflist}}
==External links==
*[http://www.nal.usda.gov/fnic/foodcomp/Data/Other/IFT2003_TeaFlav.pdf Flavonoid composition of tea: Comparison of black and green teas ]
[[Category:Flavonoids]]
[[Category:Antidepressants]]
[[de:Kaempferol]]