Kaempferol: Biosynthesis, Food Sources and Therapeutic Uses


Teresa Garde-Cerdán (Editor)
Sección de Viticultura y Enología, Servicio de Investigación y Desarrollo Tecnológico Agroalimentario (CIDA) Instituto de Ciencias de la Vid y del Vino (ICVV), Logroño, Spain

Ana Gonzalo-Diago (Editor)
Researcher, Instituto de Ciencias de la Vid y del Vino (ICVV), Logroño, Spain

Series: Biochemistry Research Trends
BISAC: SCI007000

Kaempferol is a natural plant product known for its health promoting effects and its pharmacological and nutraceutical properties. It is common in vegetables, fruits, plants and herbal medicines. Studies have shown that it reduces cancer, arteriosclerosis, cardiovascular disorders, and serves as an antioxidant and anti-inflammatory. This book discusses the biosynthesis of kaempferol derivatives and the other flavonols identified in grapes, and the nutraceutical characteristics of these compounds with particular emphasis for kaempferol, by reporting its contents in grapes and wines. Also, the influence of different elicitors in flavonol composition (and more specifically in kaempferol) is presented. Moreover, the antitumor and the anti-inflammatory activities of kaempferol on diverse diseases are studied together with the importance of flavonoids in co-therapy. Also, molecular mechanistic studies report that kaempferol modulates a number of key elements in the cellular signal transduction pathway linked to apoptosis, angiogenesis, inflammation, and metastasis. Additionally, this book examines different natural sources of kaempferol with its pharmacokinetics (oral availability) and safety. Finally, saffron petals can be a readily exploitable good source of kaempferol for many applications. The occurrence of kaempferol and its glycosidic patterns in different crocus species is shown. This book presents an overview of the biosynthesis, food sources and therapeutic uses of this promising compound. (Imprint: Nova)


Table of Contents

Table of Contents


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)



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