Table of Contents
Table of Contents
Preface
Chapter 1. Kaempferol in Grape & Wine
Riccardo Flamini, Mirko De Rosso and Annarita Panighel (Council for Agricultural Research and Economics (CREA) – Viticulture & Oenology, Conegliano, Treviso, Italy)
Chapter 2. Flavonols: Enhancement by Using Elicitors
Rocío Gil-Muñoz (Instituto Murciano de Investigación y Desarrollo Agroalimentario, Murcia, Spain)
Chapter 3. Therapeutic uses of Kaempferol: Anticancer and Antiinflammatory Activity
Ignacio Gutiérrez-del-Río, Claudio J. Villar and Felipe Lombó (Research Group Biotechnology of Nutraceuticals and Bioactive Compounds (BIONUC), Área de Microbiología, Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Universidad de Oviedo, Oviedo, Spain)
Chapter 4. Kaempferol: Review on Natural Sources and Bioavailability
Muhammad Jahangir Hossen, Md Bashir Uddin, Syed Sayeem Uddin Ahmed, Zhi-Ling Yu, and JaeYoul Cho (Department of Animal Science, Patuakhali Science and Technology University, Dumki, Patuakhali, Bangladesh, and others)
Chapter 5. Kaempferol Glycosides in Crocus: Sources, Biosynthesis, and Uses
Natalia Moratalla-López, Cándida Lorenzo, Gonzalo L. Alonso, and Ana M. Sánchez, Cátedra de Química Agrícola (ETSI Agrónomos y Montes, Universidad de Castilla-La Mancha, Campus Universitario, Albacete, Spain, and others)
Chapter 6. Saffron Crocus (Crocus sativus L.) as a Source of Kaempferol
Keti Zeka and Randolph Arroo (University of L’Aquila, Department of Life, Health & Environmental Sciences, Coppito (AQ), Italy, and others)
Index