Kaempferol

Kaempferol is a natural dietary flavonoid and a polyphenol antioxidant found in various fruits and vegetables. Kaempferol is present in plants in a different glycosidic form such as astragalin by binding with different sugars.

Kaempferol (KAE) has been used:

• to check its potential effect as an antioxidant and neuroprotective agent against rotenone-induced Parkinson′s disease (PD) model in SH-S5Y5 cells
• to test its anti-inflammatory effect on lipopolysaccharide (LPS)-induced inflammatory injury in human aortic endothelial cells (HAECs)
• to study its apoptosis sensitizing effect on non-small cell lung cancer (NSCLC) cells by inhibiting nuclear factor erythroid 2-related factor 2 (Nrf2)

Chromogenic reagent for antimony in the low ppm range and for gallium and indium in the sub-ppm range.

Potent inhibitor of osteoclastic bone resorption. The effect is believed to be attributable to both the antioxidant and estrogenic activities of kaempferol.

The diphenylpropane component of Kaempferol contributes to its hydrophobic properties. It has shown to revert the transformed phenotype of phorbol ester-treated mouse fibroblasts or v-H-ras-transformed NIH 3T3 cells. Kaempferol induces significant nuclear DNA degradation concurrent with lipid peroxidation. It also inhibits topoisomerase I catalyzed DNA religation. Kaempferol may also inhibit the activity of fatty acid synthase.

Bottomless glass bottle. Contents are inside inserted fused cone.