MOLECULE

Kaempferol

Kaempferol, also known as rhamnolutein or c.i. 75640, belongs to the class of organic compounds known as flavonols. Flavonols are compounds that contain a flavone (2-phenyl-1-benzopyran-4-one) backbone carrying a hydroxyl group at the 3-position. Thus, kaempferol is a flavonoid lipid molecule. Kaempferol is a very hydrophobic molecule, practically insoluble in water, and relatively neutral. Kaempferol is a bitter tasting compound. It is very widespread in the plant world and is found in Brassicaceae, Apocynaceae, Dilleniaceae, Ranunculaceae and Leguminosae. It is detected in apples, tomatoes, green tea, potatoes, onions, brussels sprouts, squash, cucumbers, lettuce, green beans, peaches, blackberries, raspberries, spinach, grapes, broccoli, capers, chives, kale, garden cress, fennel, lovage, dill weed and tarragon (PMID: 21428901). Kaempferol is also one of several flavonoids that are found in cannabis plants (PMID: 6991645). Kaempferol is a biomarker for the consumption of dried and cooked beans. Many glycosides of kaempferol, such as kaempferitrin 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. Kaempferol has numerous protective properties and has been used to treat intervertebral disc degeneration and colitis, post-menopausal bone loss, acute lung injury and has beneficial effects against cancer, liver injury, obesity and diabetes, and inhibits vascular endothelial inflammation. These treatments and protective properties of kaempferol and the potential mechanisms that kaempferol exerts these effects are part of this review ( PMID: 31572524).