Kaempferol : biosynthesis, food sources and therapeutic uses

246 Pages·2016·6.758 MB·English

by  Garde-Cerdán, Teresa, Gonzalo-Diago, Ana

BIOCHEMISTRY RESEARCH TRENDS

K
AEMPFEROL

B , F S
IOSYNTHESIS OOD OURCES
T U
AND HERAPEUTIC SES

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B R T
IOCHEMISTRY ESEARCH RENDS

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BIOCHEMISTRY RESEARCH TRENDS

K
AEMPFEROL

B , F S
IOSYNTHESIS OOD OURCES
T U
AND HERAPEUTIC SES

TERESA GARDE-CERDÁN
AND
ANA GONZALO-DIAGO
EDITORS

New York
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Library of Congress Cataloging-in-Publication Data
Names: Garde-Cerdan, Teresa, editor. | Gonzalo-Diago, Ana, editor.
Title: Kaempferol : biosynthesis, food sources and therapeutic uses /
editors, Teresa Garde-Cerdan and Ana Gonzalo-Diago (Seccibon de
Viticultura y Enologbia, Servicio de Investigacibon y Desarrollo
Tecnolbogico Agroalimentario (CIDA) Instituto de Ciencias de la Vid y del
Vino (ICVV), Logrodno, Spain, and others).
Description: Hauppauge, New York : Nova Science Publisher's, Inc., [2016] |
Series: Biochemistry research trends | Includes index.
Identifiers: LCCN 2016030877 (print) | LCCN 2016031716 (ebook) | ISBN
9781634858281 (hardcover) | ISBN 9781634858588 (ebook) | ISBN
9781634858588 ((cid:72)(cid:37)(cid:82)(cid:82)(cid:78))
Subjects: LCSH: Flavonoids.
Classification: LCC QK898.F5 K33 2016 (print) | LCC QK898.F5 (ebook) | DDC
575.4/359--dc23
LC record available at https://lccn.loc.gov/2016030877

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Kaempferol in Grape and Wine 1
Riccardo Flamini,
Mirko De Rosso
and Annarita Panighel
Chapter 2 Flavonols: Enhancement by Using Elicitors 19
Rocío Gil-Muñoz
Chapter 3 Therapeutic Uses of Kaempferol: Anticancer
and Antiinflammatory Activity 71
Ignacio Gutiérrez-del-Río,
Claudio J. Villar and Felipe Lombó
Chapter 4 Kaempferol: Review on Natural Sources
and Bioavailability 101
Muhammad Jahangir Hossen,
Md Bashir Uddin,
Syed Sayeem Uddin Ahmed,
Zhi-Ling Yu and Jae Youl Cho
Chapter 5 Kaempferol Glycosides in Crocus: Sources,
Biosynthesis, and Uses 151
Natalia Moratalla-López, Cándida Lorenzo,
Gonzalo L. Alonso and Ana M. Sánchez
vi Contents
Chapter 6 Saffron Crocus (Crocus sativus L.) as a Source
of Kaempferol 197
Keti Zeka and Randolph Arroo
Editors' Contact Information 217
Index 219
PREFACE

Kaempferol is a natural plant product known for its health promoting
effect and study for its pharmacological and nutraceutical activities. It is
common in vegetables, fruits, plants and herbal medicines. Studies have
shown that it reduces cancer, arteriosclerosis, cardiovascular disorders, and
serve as antioxidant and anti inflammatory. For it, this book presents an
overview of the biosynthesis, food sources and therapeutic uses of this
promising compound.
In Chapter 1, Flamini et al. summarize the biosynthesis of kaempferol
derivatives and the other flavonols identified in grape. Also, the main
analytical methods used for the characterization of kaempferol derivatives, in
particular high-resolution mass spectrometry, focused on the different
glycoside forms identified are shown. In addition, these authors briefly sum up
the nutraceutical characteristics of flavonols with particular emphasis for
kaempferol, by reporting the contents of kaempferol derivatives in grape and
wine.
Many researchers have reported different experiences about the use of
different abiotic and biotic elicitors in several cultivars obtaining contradictory
results according to the compounds used, the doses and the application
moment. The influence of different elicitors in flavonols composition and
more specifically in kaempferol is presented in Chapter 2. Gil Muñoz, makes
an overview of the use of elicitation as a strategy to protect plants against pests
and diseases and also to enhance the secondary metabolite concentration in
plants and cell cultures. Phenolic compounds can be found among these
secondary metabolites; being a very spread group with comprise flavonol
compounds, and among the flavonols, kaempferol is a very important
compound due to its application in medicine, and consequently in human
viii Teresa Garde-Cerdán and Ana Gonzalo-Diago
health. Different elicitors can be used to obtain an enhancement of flavonols,
and consequently of kaempferol in different crop plants. Thus, in this chapter,
a general vision about the use of elicitors and the influence of them in the
concentration of phenolic compounds and specifically in flavonols is shown.
In Chapter 3, Gutiérrez-del-Río et al. show the antitumor and the
antiinflammatory activities of kaempferol on diverse diseases. Furthermore,
these authors highlighted the importance of flavonoids in co-therapy. Strong
epidemiological evidences show an inverse relationship between frequent
consumption of fruits and vegetables and the incidence of some types of health
disorders, including certain cancers like colon, lung, ovarian, gastric or
pancreatic cancer. Recent investigations have identified several diet
phytochemicals that could be involved in cancer prevention, as for example
flavonols like kaempferol. In spite of recent progress in cancer treatment,
classic chemotherapy has got numerous limitations like a low selectivity and
tumor recurrence due to resistance development. These circumstances make
necessary the search of new chemopreventive or chemotherapeutic agents.
Kaempferol is gaining importance as phytochemical because of its wide range
of pharmacological properties. The anticancer effect of this flavonoid is
mediated through different modes of action including antiproliferative activity,
apoptosis induction, cell-cycle arrest, antiangiogenic and antimetastasic
activities. However, kaempferol efficacy against in vivo tumor development
and progression is impaired by its low bioavailability. One solution to this
problem is the use of nanopharmaceuticals. Phytochemicals encapsulation in
nanocarriers can improve their bioavailability, enhancing its specific cellular
internalization by tumor cells, reducing phytochemical doses, and allowing the
development of combined therapies including phytochemicals together with
classical chemotherapy compounds.
Recently, researcher’s interest has been focused on dietary products due to
the several healthly benefits. Kaempferol is a flavonoid linked to diverse
glycoside moieties and extremely plentiful in most edible plants such as tea,
fruits and vegetables including Allium cepa (onion), Camellia sinensis (tea),
Citrus paradisi (grapefruit), Fragaria vesca (strawberry), Lactuca sativa
(lettuce), and Morinda citrifolia (Indian mulberry) as well as in medicinal
plants like as Acacia nilotica (L), Aloe vera (L.), Crocus sativus (L.),
Euphorbia pekinensis Rupr., Ginkgo biloba (L.), Hypericum perforatum (L.),
Phyllanthus acidus (L.), Ribes nigrum (L.), Rosmarinus officinalis (L.),
Cerbera manghas, and Persicaria chinensis (L.) etc. Also, molecular
mechanistic studies report that kaempferol modulates a number of key
elements in cellular signal transduction pathway linked to apoptosis,