Kaempferol is a natural flavonol, a type of flavonoid, that has been isolated from tea, broccoli, Delphinium, Witch-hazel, grapefruit, cabbage, kale, beans, endive, leek, tomato, strawberries, grapes, brussels sprouts, apples 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.
Some epidemiological studies have found a positive association between the consumption of foods containing kaempferol and a reduced risk of developing several disorders such as cancer and cardiovascular diseases. Numerous preclinical studies have shown that kaempferol and some glycosides of kaempferol have a wide range of pharmacological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, anti-osteoporotic, estrogenic/antiestrogenic, anxiolytic, analgesic and antiallergic activities (see review article).
Many glycosides of kaempferol, such as kaempferitrin and astragalin, have been isolated as natural products from plants. Kaempferol consumption in tea and broccoli has been associated with reduced risk of heart disease. A related compound, Naringenin may be present at the same time, such as in grapefruit.
Kaempferol is what gives the flowers of Acacia decurrens and Acacia longifolia their color. Antidepressant properties have been reported in tests on animals.
An 8-year study found that three flavonols (kaempferol, quercetin, and myricetin) reduced the risk of pancreatic cancer by 23 percent.
Kaempferol consumption appears to reduce lung cancer incidence.
Kaempferol may be a potent prophylactic against NOX-mediated neurodegeneration.