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kaempferol

   Also found in: Wikipedia 0.02 sec.
kaempferol [′kemp·fə‚rȯl]
(biochemistry)
A flavonoid with a structure similar to that of quercetin but with only one hydroxyl in the B ring; acts as an enzyme cofactor and causes growth inhibition in plants.


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The most prevalent ones in plants are hydroxylated ones like quercetin, myricetin, and kaempferol, which protect against cataract development (blindness) as well as maintain health and food freshness through their antibacterial properties.
Kaempferol and quercetin isolated from Euonymus alatus improve glucose uptake of 3T3-L1 cells without adipogenesis activity.
The 10-year average of quercetin and kaempferol was 79 percent and 97 percent higher, respectively, in the organically grown tomatoes (2).
 
 
 
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