Kaempferol
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| Names | |
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IUPAC name
3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-4H-chromen-4-one
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| Other names
Kaempherol; Robigenin; Pelargidenolon; Rhamnolutein; Rhamnolutin; Populnetin; Trifolitin; Kempferol; Swartziol; 3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
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| Identifiers | |
520-18-3 
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| 3D model (Jmol) | Interactive image |
| ChEMBL |
ChEMBL150 
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| ChemSpider |
4444395
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| ECHA InfoCard | 100.007.535 |
| KEGG |
C05903
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| PubChem | 5280863 |
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| Properties | |
| C15H10O6 | |
| Molar mass | 286.23 g/mol |
| Density | 1.688 g/mL |
| Melting point | 276–278 °C |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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 (what is ?) |
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| Infobox references | |
Kaempferol is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods. Kaempferol is a yellow crystalline solid with a melting point of 276–278 °C (529–532 °F). It is slightly soluble in water and highly soluble in hot ethanol, ethers, and DMSO. Kaempferol acts as an antioxidant by reducing oxidative stress. Many studies suggest that consuming kaempferol may reduce the risk of various cancers, and it is currently under consideration as a possible cancer treatment.
Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines.
Kaempferol is common in Pteridophyta, Pinophyta and Angiospermae. Within Pteridophyta and Pinophyta, kaempferol has been found in diverse families. Kaempferol has also been identified in both Dicotyledons and Monocotyledons of Angiosperms. The total average intake of flavonols and flavones in a normal diet is estimated as 23 mg/day, to which kaempferol contributes approximately 17%. Common foods that contain kaempferol include: apples, grapes, tomatoes, green tea, potatoes, onions, broccoli, Brussels sprouts, squash, cucumbers, lettuce, green beans, peaches, blackberries, raspberries, and spinach. Plants that are known to contain kaempferol include Aloe vera,Coccinia grandis,Cuscuta chinensis,Euphorbia pekinensis,Glycine max,Hypericum perforatum,Moringa oleifera,Rosmarinus officinalis,Sambucus nigra, and Toona sinensis.
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