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Kaempferol
| Kaempferol |
|
| IUPAC name |
3,5,7-trihydroxy-2-
(4-hydroxyphenyl)-4H-1-
benzopyran-4-one |
| Identifiers |
| CAS number |
520-18-3 |
| Properties |
| Molecular formula |
C15H10O6 |
| Molar mass |
286.23 g/mol |
| Melting point |
276-278 °C
|
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)
Infobox disclaimer and references |
Kaempferol is a natural flavonoid that has been isolated from tea[1], broccoli, Delphinium, Witch-hazel, grapefruit, and other plant sources. Kaempferol is a yellow crystalline solid with a melting point of 276-278 °C. It is slightly soluble in water but soluble in hot ethanol and diethyl ether.
Many glycosides of kaempferol, such as kaemferitrin and astragalin, have been isolated as natural products from plants. Kaemphferol consumption in tea and broccoli has been associated with reduced risk of heart disease.[citation needed]
Kaempferol is what gives the flowers of Acacia decurrens and Acacia longifolia their color.[2]
References
- ^ Jun Seong Park, Ho Sik Rho, Duck Hee Kim, and Ih Seop Chang (2006). "Enzymatic Preparation of Kaempferol from Green Tea Seed and Its Antioxidant Activity". J. Agric. Food Chem. 54 (8): 2951 -2956. doi:10.1021/jf052900a.
- ^ Lycaeum -- Phytochemistry Intro
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Kaempferol". A list of authors is available in Wikipedia.
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