kaempferol

The flower colour derives from the organic compound kaempferol.

It is the tert-amyl alcohol derivative of kaempferol 7-O-glucoside.

Other foods in this group contain antioxidant flavonoids like quercetin and kaempferol.

Other components include three kinds of flavonoids, known as kaempferol, quercetin, and myricetin.

In white grapes, the main flavonol is quercetin, followed by kaempferol and isorhamnetin.

Balsam also contains kaempferol and Baccharane glycosides were found in the seeds.

An organic chemical compound called kaempferol gives the flowers of Acacia decurrens their color.

The glycoside kaempferol is used as diuretic and natriuretic.

It is the kaempferol 3-galactoside.

Astragalin is a 3-O-glucoside of kaempferol.

Kaempferitrin is the 3,7-di rhamnoside of kaempferol.

Kaempferol had a stronger impact.

Also found in grapefruit is the related compound Kaempferol, which has a hydroxyl group next to the ketone group.

It contains a number of antioxidant compounds, such as cardamonin, pinocembrin, quercetin, and kaempferol.

Many glycosides of kaempferol, such as kaempferitrin and astragalin, have been isolated as natural products from plants.

Amurensin, a tert-amyl alcohol derivative of kaempferol 7-O-glucoside, can be found in P. amurense.

Flavonols present (kaempferol and quercetin).

Phenolic and ellagic acids were undetected in N. rajah, while concentrations of kaempferol were found to be very weak.

The pod methanolic extract yields highly glycosylated flavonoids (glycosides of kaempferol and quercetin).

P. acidus contains 4-hydroxybenzoic acid, caffeic acid, adenosine, kaempferol and hypogallic acid.

The activators of SIRT1 polyphenols resveratrol and kaempferol have been shown to increase mitochondrial function and energy expenditure.

For example, the most abundant in raisins are the flavonols quercetin and kaempferol and the phenolic acids caftaric and coutaric acid.

Thus, the two substrates of this enzyme are S-adenosyl methionine and kaempferol, whereas its two products are S-adenosylhomocysteine and kaempferide.

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.

The leaves contain several flavonoids (such as kaempferol or quercetin), several tannins (such as punicalin, punicalagin or tercatin), saponines and phytosterols.