kaempferol

kaemp·fer·ol

K5002275 (kĕmp′fə-rôl′, -rōl′)n. A yellow flavonol, C₁₅H₁₀O₆, found in glycoside form in tea and in many vegetables and fruits. It is an antioxidant and is thought to have anti-inflammatory and antitumor properties.

[Kaempferia, genus of the Southeast and East Asian plant Kaempferia galanga, used as an aromatic in Asian cuisines, from which kaempferol was first isolated (the genus being named by Carolus Linnaeus after Engelbert Kaempfer (1651-1716), German naturalist and traveler in Asia whose works included the first botanical descriptions of many Asian plants by a European) + -ol.]

单词	kaempferol
释义	kaempferol kaemp·fer·ol K5002275 (kĕmp′fə-rôl′, -rōl′)n. A yellow flavonol, C₁₅H₁₀O₆, found in glycoside form in tea and in many vegetables and fruits. It is an antioxidant and is thought to have anti-inflammatory and antitumor properties. [Kaempferia, genus of the Southeast and East Asian plant Kaempferia galanga,* used as an aromatic in Asian cuisines, from which kaempferol was first isolated* (the genus being named by Carolus Linnaeus after Engelbert Kaempfer (1651-1716), German naturalist and traveler in Asia whose works included the first botanical descriptions of many Asian plants by a European) + -ol.] kaempferol kaempferol [′kemp·fə‚rȯl] (biochemistry) A flavonoid with a structure similar to that of quercetin but with only one hydroxyl in the B ring; acts as an enzyme cofactor and causes growth inhibition in plants.
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