Kaempferol

Kaempferol is a natural flavonoid which has been isolated from tea^[1], broccoli, Delphinium, Witch-hazel, grapefruit, and other plant sources. Kaempferol is a yellow crystalline solid with a melting point of 276-278 °C. 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. Kaemphferol consumption in tea and broccoli has been associated with reduced risk of heart disease.^[2]

Kaempferol is what gives the flowers of Acacia decurrens and Acacia longifolia their color.^[3]

• Flavonoid composition of tea: Comparison of black and green teas

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