kaempferol

• alias: kaempferol
• kaempferol is a natural flavonoid found in many fruits, vegetables, tea, and medicinal plants. it is known for its strong antioxidant and anti-inflammatory properties, which contribute to overall health and protection against chronic diseases.

• chemical properties

  • molecular weight: 286.23 g/mol
  • density: 1.677 g/cm³
  • melting point: 276–278°C (529–532°F)
  • boiling point: decomposes before boiling
  • solubility: poorly soluble in water; soluble in ethanol and DMSO
  • chemical formula: C₁₅H₁₀O₆

• usefulness in medicine

  • kaempferol has been studied for its role in reducing inflammation and oxidative stress, helping to prevent cardiovascular diseases and diabetes.
  • it is believed to have anticancer properties by inducing apoptosis and inhibiting tumor cell proliferation.
  • kaempferol supports skin health by neutralizing free radicals, reducing inflammation, and protecting against uv-induced skin damage.
  • it may also improve brain function and reduce the risk of neurodegenerative diseases by preventing oxidative damage in the nervous system.

• antibacterial and antimicrobial activity

  • kaempferol has demonstrated antimicrobial properties against a variety of pathogens by disrupting bacterial membranes and interfering with microbial growth.
  • research highlights:
    • bacteria:
      • staphylococcus aureus research link
      • escherichia coli research link
    • fungi:
      • candida albicans research link
    • viruses:
      • influenza virus research link

• research links

  • kaempferol and antioxidant properties
  • kaempferol and antimicrobial activity