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Kaempferol

Kaempferol

IUPAC name	3,5,7-trihydroxy-2- (4-hydroxyphenyl)-4H-1- benzopyran-4-one
Identifiers
CAS number	520-18-3
Properties
Molecular formula	C₁₅H₁₀O₆
Molar mass	286.23 g/mol
Melting point	276-278 °C
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references

Kaempferol is a natural flavonoid that has been isolated from tea^[1], 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.

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Many glycosides of kaempferol, such as kaemferitrin and astragalin, have been isolated as natural products from plants. Kaemphferol consumption in tea and broccoli has been associated with reduced risk of heart disease.^{[citation needed]}

Kaempferol is what gives the flowers of Acacia decurrens and Acacia longifolia their color.^[2]

References

^ Jun Seong Park, Ho Sik Rho, Duck Hee Kim, and Ih Seop Chang (2006). "Enzymatic Preparation of Kaempferol from Green Tea Seed and Its Antioxidant Activity". J. Agric. Food Chem. 54 (8): 2951 -2956. doi:10.1021/jf052900a.
^ Lycaeum -- Phytochemistry Intro

Category: Flavonoids