| PIN = 3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4''H''-1-benzopyran-4-one

| SMILES = C1=CC(=CC=C1C2=C(C(=O)C3=C(C=C(C=C3O2)O)O)O)O

'''Kaempferol''' (3,4′,5,7-tetrahydroxyflavone) is a natural [[flavonol]], a type of [[flavonoid]], found in a variety of plants and plant-derived foods including [[kale]], [[Bean|beans]], [[tea]], [[spinach]] and [[Broccoli|broccoli.]] <ref>{{Cite journal|last=Holland|first=Thomas M.|last2=Agarwal|first2=Puja|last3=Wang|first3=Yamin|last4=Leurgans|first4=Sue E.|last5=Bennett|first5=David A.|last6=Booth|first6=Sarah L.|last7=Morris|first7=Martha Clare|date=2020-01-29|title=Dietary flavonols and risk of Alzheimer dementia|url=http://www.neurology.org/lookup/doi/10.1212/WNL.0000000000008981|journal=Neurology|language=en|pages=10.1212/WNL.0000000000008981|doi=10.1212/WNL.0000000000008981|issn=0028-3878|pmc=7282875}}</ref> Kaempferol is a yellow crystalline solid with a melting point of {{convert|276-278|C|F}}. It is slightly soluble in water and highly soluble in hot [[ethanol]], [[ethers]], and [[Dimethyl sulfoxide|DMSO]]. Kaempferol is named for 17th-century German naturalist [[Engelbert Kaempfer]].<ref name=MW>[https://www.merriam-webster.com/dictionary/kaempferol Kaempferol] at [[Merriam-Webster]].com; retrieved October 20, 2017</ref>

Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines.<ref name="calderon" /> Its flavor is considered bitter.

Kaempferol is common in [[Pteridophyta]], [[Pinophyta]] and [[Angiospermae]]. Within Pteridophyta and Pinophyta, kaempferol has been found in diverse families. Kaempferol has also been identified in both [[Dicotyledons]] and [[Monocotyledons]] of Angiosperms.<ref name=calderon>{{cite journal | vauthors = Calderón-Montaño JM, Burgos-Morón E, Pérez-Guerrero C, López-Lázaro M | title = A review on the dietary flavonoid kaempferol | journal = Mini Reviews in Medicinal Chemistry | volume = 11 | issue = 4 | pages = 298–344 | date = April 2011 | pmid = 21428901 | doi = 10.2174/138955711795305335 }}</ref> The total average intake of flavonols and flavones in a normal diet is estimated as 23&nbsp;mg/day, to which kaempferol contributes approximately 17%.<ref name=liu>{{cite journal | vauthors = Liu RH | title = Health-promoting components of fruits and vegetables in the diet | journal = Advances in Nutrition | volume = 4 | issue = 3 | pages = 384S–92S | date = May 2013 | pmid = 23674808 | pmc = 3650511 | doi = 10.3945/an.112.003517 }}</ref> Common foods that contain kaempferol include: apples,<ref name=kim>{{cite journal | vauthors = Kim SH, Choi KC | title = Anti-cancer Effect and Underlying Mechanism(s) of Kaempferol, a Phytoestrogen, on the Regulation of Apoptosis in Diverse Cancer Cell Models | journal = Toxicological Research | volume = 29 | issue = 4 | pages = 229–34 | date = December 2013 | pmid = 24578792 | pmc = 3936174 | doi = 10.5487/TR.2013.29.4.229 }}</ref> grapes,<ref name="kim" /> tomatoes,<ref name="kim" /> green tea,<ref name="kim" /> potatoes,<ref name="liu" /> onions,<ref name="calderon" /> broccoli,<ref name="calderon" /> Brussels sprouts,<ref name="calderon" /> squash,<ref name="calderon" /> cucumbers,<ref name="calderon" /> lettuce,<ref name="calderon" /> green beans,<ref name="calderon" /> peaches,<ref name="calderon" /> blackberries,<ref name="calderon" /> raspberries,<ref name="calderon" /> and spinach.<ref name="calderon" /> Plants that are known to contain kaempferol include ''[[Aloe vera]]'',<ref name="calderon" /> ''[[Coccinia grandis]]'',<ref name="calderon" /> ''[[Cuscuta chinensis]]'',<ref>{{cite journal | vauthors = Donnapee S, Li J, Yang X, Ge AH, Donkor PO, Gao XM, Chang YX | title = Cuscuta chinensis Lam.: A systematic review on ethnopharmacology, phytochemistry and pharmacology of an important traditional herbal medicine | journal = Journal of Ethnopharmacology | volume = 157 | issue = C | pages = 292–308 | date = November 2014 | pmid = 25281912 | doi = 10.1016/j.jep.2014.09.032 }}</ref> ''[[Euphorbia pekinensis]]'',<ref name="calderon" /> ''[[Glycine max]]'',<ref name="calderon" /> ''[[Hypericum perforatum]]'',<ref name="calderon" /> ''[[Scots pine|Pinus sylvestris]]'',<ref>{{cite journal | vauthors = de la Luz Cádiz-Gurrea M, Fernández-Arroyo S, Segura-Carretero A | title = Pine bark and green tea concentrated extracts: antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS | journal = International Journal of Molecular Sciences | volume = 15 | issue = 11 | pages = 20382–402 | date = November 2014 | pmid = 25383680 | pmc = 4264173 | doi = 10.3390/ijms151120382 }}</ref> ''[[Moringa oleifera]]'',<ref>{{cite journal | vauthors = Anwar F, Latif S, Ashraf M, Gilani AH | title = Moringa oleifera: a food plant with multiple medicinal uses | journal = Phytotherapy Research | volume = 21 | issue = 1 | pages = 17–25 | date = January 2007 | pmid = 17089328 | doi = 10.1002/ptr.2023 | doi-access = free }}</ref> ''[[Rosmarinus officinalis]]'',<ref name="calderon" /> ''[[Sambucus nigra]]'',<ref name="calderon" /> and ''[[Toona sinensis]],''<ref name="calderon" /> and ''[[Ilex]]''.<ref name="calderon" /> It also is present in [[endive]].<ref name="DuPont_2004">{{cite journal | vauthors = DuPont MS, Day AJ, Bennett RN, Mellon FA, Kroon PA | title = Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans | journal = European Journal of Clinical Nutrition | volume = 58 | issue = 6 | pages = 947–54 | date = June 2004 | pmid = 15164116 | doi = 10.1038/sj.ejcn.1601916 | doi-access = free }}</ref>

<small>(mg/100g)</small>

The biosynthesis of kaempferol occurs in four major steps:<ref name=calderon>{{cite journal | vauthors = Calderón-Montaño JM, Burgos-Morón E, Pérez-Guerrero C, López-Lázaro M | title = A review on the dietary flavonoid kaempferol | journal = Mini Reviews in Medicinal Chemistry | volume = 11 | issue = 4 | pages = 298–344 | date = April 2011 | pmid = 21428901 | doi = 10.2174/138955711795305335 }}</ref>

*4-coumaroyl-CoA combines with three molecules of [[malonyl-coA]] to form [[naringenin chalcone]] (tetrahydroxychalcone) through the action of the enzyme [[chalcone synthase]]

The amino acid phenylalanine is formed from the [[Shikimate pathway]], which is the pathway that plants use in order to make aromatic amino acids. This pathway is located in the plant plastid, and is the entry to the biosynthesis of phenylpropanoids.<ref>{{cite journal | vauthors = Vogt T | title = Phenylpropanoid biosynthesis | journal = Molecular Plant | volume = 3 | issue = 1 | pages = 2–20 | date = January 2010 | pmid = 20035037 | doi = 10.1093/mp/ssp106 }}</ref>

The [[phenylpropanoid pathway]] is the pathway that converts phenylalanine into tetrahydroxychalcone. Flavonols, including kaempferol, are products of this pathway.<ref name="flamini">{{cite journal | vauthors = Flamini R, Mattivi F, De Rosso M, Arapitsas P, Bavaresco L | title = Advanced knowledge of three important classes of grape phenolics: anthocyanins, stilbenes and flavonols | journal = International Journal of Molecular Sciences | volume = 14 | issue = 10 | pages = 19651–69 | date = September 2013 | pmid = 24084717 | pmc = 3821578 | doi = 10.3390/ijms141019651 }}</ref>

*{{Commonscat-inline}}