kaempferol


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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.
References in periodicals archive ?
These observations are suggested to be connected to the flavonoids (antioxidative agents) contents in the seed (astragalin and kaempferol) and stem (majorly kaempferol) of C.
Weak activity was recorded for quercetin ([IC.sub.50] = 43.82 [micro]M) and kaempferol ([IC.sub.50] ~ 60 [micro]M) in case of COX-1.
The HPLC profile of mate extracts revealed that rutin (16.6 [+ or -] 0.3mg [g.sup.-1]) and caffeic acid (10.8 [+ or -]0.0mg [g.sup.-1]) were found at the highest concentration, followed by kaempferol (6.7 [+ or -] 0.3mg [g.sup.-1]), theobromine (4.7 [+ or -] 0.2mg [g.sup.-1]), and quercetin (2.5 [+ or -] 0.1mg [g.sup.-1]).
Averaged over 10 years, levels of quercetin were 79 percent higher in the organically grown fruit, and levels of kaempferol were 97 percent higher.
Kaempferol's properties protect against bacteria (E coli, Staphylococci) and fungi.
In 2004, researchers measured the levels of two flavonoids: quercetin and kaempferol. Comparison showed that the levels of flavonoids increased over time in tomatoes grown organically, but remained stable in the conventionally grown tomatoes.
A reduced risk of lung cancer was observed in people who ate an average of 10 mg per day of epicatechin (a flavonoid found in tea and chocolate), 4 mg per day of catechin (found in tea, chocolate, and wine), 9 mg per day of quercetin (found in citrus fruits and onions), and 2 mg a day of kaempferol (found in tea, broccoli, and grapefruit).
The health and longevity benefits of red wine are not easily explained by the low dose of resveratrol provided in a glass of wine, but are more easily explained by the total milligrams of polyphenolic molecules (resveratrol, quercetin, catechin, kaempferol, ferulic acid), about 60 milligrams per glass of aged red wine, says Sardi.
They found that 10-year mean levels of quercetin were 79 percent higher in organic tomatoes than in conventional tomatoes, and levels of kaempferol were 97 percent higher.
Esses dois procedimentos foram comparados para amostras de "blackcurrant" e morango, sendo que a melhor condicao para quercetina e miricetina em "blackcurrant" foi obtida com 1,2M de HCl a 90[grados]C por 2 horas, porem, kaempferol nao foi detectado apos esta hidrolise.
The flavonols kaempferol (found in spinach and cabbage) and myricetin (found in red onions and berries) were also associated with the reduced pancreatic cancer risk.
Studies were conducted on the Flavonoids (Myricetin, Quercetin, Kaempferol, Luteolin and Apegenin) contents of 62 edible tropical plants.