Kaempferol is a flavonoid present in a wide range of edible plants. Kaempferol belongs to the sub-group flavonols, and in this regard is in the same group as quercetin, myricetin and galangin. Tea, broccoli, cabbage, kale, beans, endive, leek, tomato, strawberries and grapes are all commonly eaten foods that contain kaempferol, but kaempferol is also present in medicinal plants including Ginkgo biloba, Tilia spp, Equisetum spp, Moringa oleifera and Sophora japonica. Propolis, a bee product, also contains kaempferol. As intakes of kaempferol increase, the risk of cardiovascular disease and cancer go down, but it is not known if these effects are causal. However, there are known mechanisms of action for kaempferol that could explain its disease preventive action including antioxidant and anti-inflammatory activities. Kaempferol is absorbed following metabolism in the gut, suggesting that the effects in cells may derive not from the parent compound, but from one of the many metabolites formed endogenously.
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