Kaempferol is a natural flavonol which is a natural flavonol or flavonoid found in various plants and plant derived foods. It is a yellow crystalline solid having melting point of 276–278 °C (529–532 °F). It is highly soluble in ethers, hot ethanol, DMSO and slightly soluble in water. It possesses antioxidant properties that help to lower oxidative stress. Intake of kaemferol helps to lower chances of cancers and possible for treating cancer. It is titled for 17th-century German naturalist Engelbert Kaempfer.
Dietary sources of Kaempferol
- Watercress
- Mustard greens
- Arugula
- New Zealand Spinach
- Kale
- Endive
- Radish seeds
- Dock
- Garden cress
- Turnip greens
Health Benefits of Kaempferol
Kaempferol is a strong antioxidant which helps to prevent oxidative damage of cells, DNA and lipids. It helps to prevent arteriosclerosis hindering oxidation of low density lipoprotein and platelet formation in blood. Study shows that kaempferol acts as chemopreventive agent that inhibits cancer cells formation. Flavonoids quercetin and kaempferol are effective than additive effects of each flavonoid. Study shows that inhibition of P-glycoprotein function and expression by quercetin and kaempferol to combat as it lowers resistance to cancer cells to anti-cancer drugs such as paclitaxel and vinblastine.
References:
https://en.wikipedia.org/wiki/Kaempferol
http://www.phytochemicals.info/phytochemicals/kaempferol.php
