Common Names: Rhamnolutein, Nimbecetin, Kaempherol, Robigenin, Pelargidenolon, Rhamnolutin, Populnetin, Trifolitin, Kempferol, Swartziol
Scientific Names: 3,4′,5,7-Tetrahydroxyflavone, 3,5,7-trihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Kaempferol is categorized as a polyphenol a flavonoid within the flavonol subclass. It is present in a diverse range of plants and plant-derived foods. Kale, beans, tea, spinach, and broccoli are notable sources of this secondary metabolite. Known for its bitter flavor, kaempferol plays a significant role in traditional medicines and contributes to the overall health-promoting properties of plant-based diets.