Kempferol

Kaempferol
Nazivi
	IUPAC naziv 3,5,7-Trihidroksi-2-(4-hidroksifenil)-4H-hromen-4-on
	Drugi nazivi Kaempherol; Robigenin; Pelargidenolon; Rhamnolutein; Rhamnolutin; Populnetin; Trifolitin; Kempferol; Swartziol;
Identifikacija
CAS broj	520-18-3 ;
3D model (Jmol)	interaktivna slika;
DrugBank	DB01852;
ECHA InfoCard	100.007.535
KEGG	C05903 ;
PubChem C ID	5280863;
	SMILES C1=CC(=CC=C1C2=C(C(=O)C3=C(C=C(C=C3O2)O)O)O)O; ; ; ; ; ;
Svojstva
Hemijska formula	C15H10O6
Molarna masa	286,23 g/mol
Tačka topljenja	276–278 °C
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	verifikuj (šta je ?)
	Reference infokutije

Kempferol je prirodni flavonol iz porodice flavonoida.

Hemija уреди

Kempferol je žuta kristalna materija sa tačkom ključanja od 276–278 °C. On je neznatno rastvoran u vodi, ali je rastvoran u vrućem etanolu i dietil etru.

Prirodna pojava уреди

On može da bude izolovan iz čaja,^[4] broklija, Delphinium, hamamelisa, grejpfruta, kupusa, kelja, pasulja, endivije, praziluka, paradajza, jagoda, grožđa, Prokelja, jabuka, i drugih biljnih izvora.

Kempferol i njegovi glukozidi se mogu izolovati iz metanolnog ekstrakta lista paprati Phegopteris connectilis.^[5]

Reference уреди

^ Joanne Wixon; Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast. 17 (1): 48—55. doi:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.
^ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди
^ Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.
^ Jun Seong Park; Ho Sik Rho; Duck Hee Kim & Ih Seop Chang (2006). „Enzymatic Preparation of Kaempferol from Green Tea Seed and Its Antioxidant Activity”. J. Agric. Food Chem. 54 (8): 2951—2956. PMID 16608214. doi:10.1021/jf052900a.
^ Klaus-Peter, Adam (1999). „Phenolic constituents of the fernPhegopteris connectilis”. Phytochemistry. 52 (5): 929—934. doi:10.1016/S0031-9422(99)00326-X.

Spoljašnje veze уреди

Flavonoid composition of tea: Comparison of black and green teas

[1] Joanne Wixon; Douglas Kell (2000). „Website Review: The Kyoto Encyclopedia of Genes and Genomes — KEGG”. Yeast. 17 (1): 48—55. doi:10.1002/(SICI)1097-0061(200004)17:1<48::AID-YEA2>3.0.CO;2-H.

[2] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди

[3] Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.

[tea-4] Jun Seong Park; Ho Sik Rho; Duck Hee Kim & Ih Seop Chang (2006). „Enzymatic Preparation of Kaempferol from Green Tea Seed and Its Antioxidant Activity”. J. Agric. Food Chem. 54 (8): 2951—2956. PMID 16608214. doi:10.1021/jf052900a.

[5] Klaus-Peter, Adam (1999). „Phenolic constituents of the fernPhegopteris connectilis”. Phytochemistry. 52 (5): 929—934. doi:10.1016/S0031-9422(99)00326-X.

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