#Kaempferol, also known as flavonol,is a type of #flavonoid polyphenol.It can be found in many foods consumed by humans,including Brussels sprouts, tea leaves, grapefruit, cauliflower, apples, onions, red wine, and some berries etc..
This compound has been found to have many positive effects on human health. Research has confirmed that it helps prevent heart disease and cancer.
Different flavonols can have positive effects on human health, including compounds such as #quercetin and #myricetin.
Kaempferol is believed to be particularly helpful in reducing the risk of fatal heart disease in women.
As an #antioxidant, kaempferol can help prevent oxidative damage to cells and DNA.
It is precisely due to this mechanism that kaempferol is believed to have the effect of preventing arteriosclerosis.Preventing DNA oxidative damage can help prevent cancer and prevent mutations.
Laboratory research has found that this natural compound can prevent the formation and growth of cancer cells.It is particularly effective when used in combination with quercetin.
In addition, kaempferol can also make cancer cells more sensitive to chemotherapy and anticancer drugs.
Consumption of tea and cauliflower is known to be associated with reducing the risk of ovarian cancer in postmenopausal women.And this impact is mainly attributed to kaempferol, rather than the ordinary effects of consuming flavonoids.
But to achieve protective effects, it is usually necessary to eat two servings of cauliflower per day or drink four cups of green or black tea per day.
Kaempferol, as a plant estrogen, has the ability to resist estrogen.This indicates that it can prevent estrogen binding by binding to estrogen receptors.Some types of cancer can be promoted through this estrogen binding.
In addition, other phytoestrogens such as genistein and daidzein have also been proven to reduce the incidence rate of breast cancer.
Although studies have found that kaempferol is related to reducing breast cancer levels, this flavonol is not as famous as other phytoestrogens.
