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Kaempferol is a natural flavonoid that has been isolated from tea, broccoli, Delphinium, Witch-hazel, grapefruit, and other plant sources. Kaempferol is a yellow crystalline solid with a melting point of 276-278 0C. It is slightly soluble in water but soluble in hot ethanol and diethyl ether.
Many glycosides of kaempferol, such as kaemferitrin and astragalin, have been isolated as natural products from plants. Kaempferol consumption in tea and broccoli has been associated with reduced risk of heart disease. Kaempferol is what gives the flowers of Acacia decurrens and Acacia longifolia their color.