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Kaempferol

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Kaempferol
Skeletal formula of kaempferol
Ball-and-stick model of the kaempferol molecule
Names
IUPAC name
3,4′,5,7-Tetrahydroxyflavone
Systematic IUPAC name
3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Other names
Kaempherol; Robigenin; Pelargidenolon; Rhamnolutein; Rhamnolutin; Populnetin; Trifolitin; Kempferol; Swartziol
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
DrugBank
ECHA InfoCard100.007.535Edit this at Wikidata
EC Number
  • 208-287-6
KEGG
UNII
  • InChI=1S/C15H10O6/c16-8-3-1-7(2-4-8)15-14(20)13(19)12-10(18)5-9(17)6-11(12)21-15/h1-6,16-18,20H
    Key: IYRMWMYZSQPJKC-UHFFFAOYSA-N
  • O=c1c(O)c(-c2ccc(O)cc2)oc2cc(O)cc(O)c12
Properties
C15H10O6
Molar mass286.23 g/mol
Density1.688 g/mL
Melting point276–278 °C
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa).
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Chemical compound

Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a naturalflavonol, a type offlavonoid, found in a variety of plants and plant-derived foods includingkale,beans,tea,spinach, andbroccoli.[1] It is also found in propolis extracts.[2] 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 hotethanol,ethers, andDMSO. Kaempferol is named for 17th-century German naturalistEngelbert Kaempfer.[3]

Natural occurrence

[edit]

Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines.[4] Its flavor is considered bitter.

In plants and food

[edit]

Kaempferol is common inPteridophyta,Pinophyta, andAngiospermae. Within Pteridophyta and Pinophyta, kaempferol has been found in diverse families. Kaempferol has also been identified inDicotyledons andMonocotyledons of Angiosperms.[4] The total average intake of flavonols and flavones in a normal diet is estimated as 23 mg/day, to which kaempferol contributes approximately 17%.[5] Common foods that contain kaempferol include:apples,[6]grapes,[6]tomatoes,[6]green tea,[6]potatoes,[5]onions,[4]broccoli,[4]Brussels sprouts,[4]squash,[4]cucumbers,[4]lettuce,[4]green beans,[4]peaches,[4]blackberries,[4]raspberries,[4] andspinach.[4] Plants that are known to contain kaempferol includeAloe vera,[4]Coccinia grandis,[4]Cuscuta chinensis,[7]Euphorbia pekinensis,[4]Glycine max,[4]Hypericum perforatum,[4]Pinus sylvestris,[8]Moringa oleifera,[9]Rosmarinus officinalis,[4]Sambucus nigra,[4]Toona sinensis,[4] andIlex.[4] It also is present inendive.[10]

FoodsKaempferol

(mg/100 g)

capers, raw259[11]
saffron205[11]
capers, canned131[11]
arugula, raw59[11]
kale, raw47[11]
mustard greens, raw38[11]
ginger34[11]
common bean, raw26[11]
chinese cabbage, raw23[11]
dill, fresh13[11]
garden cress, raw13[11]
chive, raw10[11]
dock, raw10[11]
endive, raw10[11]
collard, raw9[11]
broccoli, raw8[11]
fennel leaves7[11]
goji berry, dried6[11]
drumstick leaves, raw6[11]
chard, raw4[11]

Biosynthesis

[edit]

The biosynthesis of kaempferol occurs in four major steps:[4]

The amino acid phenylalanine is formed from theShikimate pathway, which is the pathway that plants use in order to make aromatic amino acids. This pathway is located in the plantplastid, and is the entry to the biosynthesis of phenylpropanoids.[12]

Thephenylpropanoid pathway is the pathway that converts phenylalanine into tetrahydroxychalcone. Flavonols, including kaempferol, are products of this pathway.[13]

Notes

[edit]
  1. ^Holland TM, Agarwal P, Wang Y, Leurgans SE, Bennett DA, Booth SL,Morris MC (2020-01-29)."Dietary flavonols and risk of Alzheimer dementia".Neurology.94 (16):e1749 –e1756.doi:10.1212/WNL.0000000000008981.ISSN 0028-3878.PMC 7282875.PMID 31996451.
  2. ^Bertolucci V, Ninomiya AF, Longato GB, Kaneko LO, Nonose N, Scariot PP, Messias LH (2025-01-12)."Bioactive Compounds from Propolis on Bone Homeostasis: A Narrative Review".Antioxidants.14 (1): 81.doi:10.3390/antiox14010081.ISSN 2076-3921.PMC 11762496.PMID 39857415.
  3. ^Kaempferol atMerriam-Webster.com; retrieved October 20, 2017
  4. ^abcdefghijklmnopqrstuvwCalderón Montaño JM, Burgos Morón E, Pérez Guerrero C, López Lázaro M (April 2011). "A review on the dietary flavonoid kaempferol".Mini Reviews in Medicinal Chemistry.11 (4):298–344.doi:10.2174/138955711795305335.PMID 21428901.
  5. ^abLiu RH (May 2013)."Health-promoting components of fruits and vegetables in the diet".Advances in Nutrition.4 (3):384S –392S.doi:10.3945/an.112.003517.PMC 3650511.PMID 23674808.
  6. ^abcdKim SH, Choi KC (December 2013)."Anti-cancer Effect and Underlying Mechanism(s) of Kaempferol, a Phytoestrogen, on the Regulation of Apoptosis in Diverse Cancer Cell Models".Toxicological Research.29 (4):229–234.Bibcode:2013ToxRe..29..229K.doi:10.5487/TR.2013.29.4.229.PMC 3936174.PMID 24578792.
  7. ^Donnapee S, Li J, Yang X, Ge AH, Donkor PO, Gao XM, Chang YX (November 2014). "Cuscuta chinensis Lam.: A systematic review on ethnopharmacology, phytochemistry and pharmacology of an important traditional herbal medicine".Journal of Ethnopharmacology.157 (C):292–308.doi:10.1016/j.jep.2014.09.032.PMID 25281912.
  8. ^de la Luz Cádiz-Gurrea M, Fernández-Arroyo S, Segura-Carretero A (November 2014)."Pine bark and green tea concentrated extracts: antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS".International Journal of Molecular Sciences.15 (11):20382–20402.doi:10.3390/ijms151120382.PMC 4264173.PMID 25383680.
  9. ^Anwar F, Latif S, Ashraf M, Gilani AH (January 2007)."Moringa oleifera: a food plant with multiple medicinal uses".Phytotherapy Research.21 (1):17–25.doi:10.1002/ptr.2023.PMID 17089328.
  10. ^DuPont MS, Day AJ, Bennett RN, Mellon FA, Kroon PA (June 2004). "Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans".European Journal of Clinical Nutrition.58 (6):947–954.doi:10.1038/sj.ejcn.1601916.PMID 15164116.S2CID 25720976.
  11. ^abcdefghijklmnopqrst"USDA Database for the Flavonoid Content of Selected Foods, Release 3"(PDF). U.S. Department of Agriculture. 2011.
  12. ^Vogt T (January 2010)."Phenylpropanoid biosynthesis".Molecular Plant.3 (1):2–20.doi:10.1093/mp/ssp106.PMID 20035037.
  13. ^Flamini R, Mattivi F, De Rosso M, Arapitsas P, Bavaresco L (September 2013)."Advanced knowledge of three important classes of grape phenolics: anthocyanins, stilbenes and flavonols".International Journal of Molecular Sciences.14 (10):19651–19669.doi:10.3390/ijms141019651.PMC 3821578.PMID 24084717.

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