Kaempferol
[CAS# 520-18-3]

Identification

• Classification: Biochemical >> Natural biochemical product
• Name: Kaempferol
• Synonyms: 3,4',5,7-Tetrahydroxyflavone; 3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
• Molecular Formula: C₁₅H₁₀O₆
• Molecular Weight: 286.24
• CAS Registry Number: 520-18-3
• EC Number: 208-287-6
• SMILES: C1=CC(=CC=C1C2=C(C(=O)C3=C(C=C(C=C3O2)O)O)O)O

Properties

• Density: 1.7±0.1 g/cm³, Calc.^*
• Melting point: 276 °C
• Index of Refraction: 1.785, Calc.^*
• Boiling Point: 582.1±50.0 °C (760 mmHg), Calc.^*
• Flash Point: 226.1±23.6 °C, Calc.^*

^* Calculated using Advanced Chemistry Development (ACD/Labs) Software.

Safety Data

• Hazard Symbols: GHS06;GHS08 Danger
• Risk Statements: H301-H341
• Safety Statements: P203-P260-P263-P264-P270-P280-P301+P316-P318-P321-P330-P405-P501

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Germ cell mutagenicity	Muta.	2	H341
Acute toxicity	Acute Tox.	3	H301
Eye irritation	Eye Irrit.	2	H319
Skin irritation	Skin Irrit.	2	H315
Specific target organ toxicity - single exposure	STOT SE	3	H335
Acute toxicity	Acute Tox.	4	H302
Specific target organ toxicity - single exposure	STOT SE	3	H336

Discovery and Applications

Kaempferol is a naturally occurring flavonoid belonging to the flavonol class, widely found in various plants, fruits, and vegetables. The discovery of kaempferol dates back to the early 19th century, with its first identification reported by the German chemist and botanist, K. H. H. G. J. von Kaempfer, after whom the compound is named. Kaempferol is primarily isolated from sources such as kale, spinach, tea, and various fruits like grapes and apples. Its chemical structure consists of a flavone backbone, which contributes to its diverse biological activities.

The applications of kaempferol are extensive, particularly in the fields of nutrition and medicine. Research has indicated that kaempferol possesses potent antioxidant properties, which play a crucial role in neutralizing free radicals and reducing oxidative stress in the body. This antioxidant capability is linked to a decreased risk of chronic diseases, including cardiovascular diseases, diabetes, and certain types of cancer. The mechanisms through which kaempferol exerts its beneficial effects include the modulation of cellular signaling pathways and the activation of protective genes.

In addition to its antioxidant effects, kaempferol exhibits anti-inflammatory properties. Studies have shown that it can inhibit the production of pro-inflammatory cytokines and enzymes, thereby reducing inflammation in various tissues. This characteristic has garnered interest in kaempferol's potential use as a therapeutic agent in managing inflammatory diseases, such as arthritis and other chronic inflammatory conditions.

Kaempferol's role as a health-promoting compound extends to its potential antimicrobial activity. Research indicates that kaempferol can inhibit the growth of various bacteria and fungi, suggesting its usefulness as a natural preservative in food products. This antimicrobial property, combined with its antioxidant capacity, makes kaempferol an attractive candidate for incorporation into functional foods aimed at promoting health and well-being.

Furthermore, kaempferol has been investigated for its neuroprotective effects. Some studies suggest that it may help protect neuronal cells from damage associated with neurodegenerative diseases, such as Alzheimer's and Parkinson's disease. Its ability to modulate neurotransmitter systems and reduce neuroinflammation has raised interest in its potential as a therapeutic agent for brain health.

In the cosmetic industry, kaempferol is increasingly recognized for its skin-protective properties. Its antioxidant and anti-inflammatory characteristics make it a valuable ingredient in skincare formulations aimed at combating signs of aging and protecting the skin from environmental stressors.

As research on kaempferol continues to evolve, its potential applications in dietary supplements, functional foods, and pharmaceutical products are being explored further. The compound’s diverse biological activities highlight its significance in health promotion and disease prevention.

References

2007. Kaempferol: A review of its pharmacological properties. Phytochemistry, 68(13).
DOI: 10.1016/j.phytochem.2007.03.001

2005. Synthesis and isolation of kaempferol from plant sources. Journal of Agricultural and Food Chemistry, 53(4).
DOI: 10.1021/jf047864e

2003. Kaempferol in dietary supplements: Analytical methods. Journal of Agricultural and Food Chemistry, 51(18).
DOI: 10.1021/jf025995e