Kaempferol Attenuates Lipofuscin Accumulation

[Ironjustic]

"Life prolonging activity of Kaempferol"

Effects of the flavonoids kaempferol and fisetin on
thermotolerance, oxidative stress and FoxO transcription
factor DAF-16 in the model organism Caenorhabditis elegans by
Andreas Kampk=F6tter; Christiane Gombitang Nkwonkam; Ruben
Felix Zurawski; Claudia Timpel; Yvonni Chovolou; Wim W=E4tjen;
Regine Kahl (pp. 849-858).

Flavonoids present in many herbal edibles possess a remarkable
spectrum of biochemical and pharmacological actions and they
are assumed to exert beneficial effects to human health.
Although the precise biological mechanisms of their action has
not been elucidated yet many of the protective properties of
flavonoids are attributed to their antioxidative activity
since oxidative stress is regarded as a main factor in the
pathophysiology of various diseases and ageing. Oxidative
stress results from excessive generation of reactive oxygen
species (ROS) or diminished antioxidative defence and thus
antioxidants are able to counteract such situations. We used
the multicellular model organism Caenorhabditis elegans that
is conserved in molecular and cellular pathways to mammals to
examine the effects of the flavonoids kaempferol and fisetin
with respect to their protective action in individual living
worms. Both flavonoids increased the survival of C. elegans,
reduced the intracellular ROS accumulation at lethal thermal
stress, and diminished the extent of induced oxidative stress
with kaempferol having a stronger impact. Kaempferol but not
fisetin attenuated the accumulation of the ageing marker
lipofuscin suggesting a life prolonging activity of this
flavonoid. In addition to these effects that may be attributed
to their antioxidative potential kaempferol and fisetin caused
a translocation of the C. elegans FoxO transcription factor
DAF-16 from the cytosol to the nucleus indicating a modulatory
influence of both flavonoids on signalling cascade(s).

Keywords: Caenorhabditis elegans ; Kaempferol; Fisetin; Stress
resistance; DAF-16; Lipofuscin accumulation

---------------------------------------------------

J. Phys. Chem. B, 112 (6), 1845 -1850, 2008. 10.1021/jp076881e
S1520-6106(07)06881-2 Web Release Date: January 23, 2008
Copyright =A9 2008 American Chemical Society

Complexation of Flavonoids with Iron: Structure and Optical
Signatures Jun Ren, Sheng Meng, Ch. E. Lekka, and Efthimios
Kaxiras* Department of Physics and School of Engineering and
Applied Sciences, Harvard University, Cambridge, Massachusetts
02138, and Department of Materials Science and Engineering,
University of Ioannina, Ioannina 45110, Greece Received:
August 28, 2007 In Final Form: October 31, 2007 Abstract:
Flavonoids exhibit antioxidant behavior believed to be related
to their metal ion chelation ability. We investigate the
complexation mechanism of several flavonoids, quercetin,
luteolin, galangin, kaempferol, and chrysin, with iron, the
most abundant type of metal ions in the body, through
first-principles electronic structure calculations based on
density functional theory (DFT). We find that the most likely
chelation site for Fe is the 3-hydroxyl-4-carbonyl group,
followed by 4-carbonyl-5-hydroxyl group and the 3'-4' hydroxyl
(if present) for all of the flavonoid molecules studied. Three
quercetin molecules are required to saturate the bonds of a
single Fe ion by forming six orthogonal Fe-O bonds, though the
binding energy per molecule is highest for complexes
consisting of two quercetin molecules and one Fe atom, in
agreement with experiment. Optical absorption spectra
calculated with time-dependent DFT serve as signatures to
identify various complexes. For the iron-quercetin complexes,
we find a redshift of the first absorbance peak upon
complexation in good agreement with experiment; this behavior
is explained by the narrowing of the optical gap of quercetin
because of Fe(d)-O(p) orbital hybridization.

http://pubs.acs.org/cgi-bin/abstract.cgi/jpcbfk/2008/112/i06/-
abs/jp07...

--------------------------------------------------------------
--------------= =AD=AD-----

=46rom Wikipedia, the free encyclopedia
Kaempferol Kaempferol is a natural flavonoid that has been
isolated from tea,[1] broccoli, Delphinium, Witch-hazel,
grapefruit, and other plant sources.

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Ironjustic]

On Mar 10, 11:18=A0am, "ironjust...@aol.com"
<ironjust...@aol.com> wrote: Kaempferol <<

Kaempferol and quercitrin effect on iron bioavailability in
white and colored bean seeds (Phaseolus vulgaris L.) using an
in vitro Digestion/ Human caco-2 cell modeljournal article

Glahn, Raymond P. | Associate Professor Welch, Ross M. |
Courtesy Professor | Crop & Soil Sciences profile |
Agricultural Research Service profile Hu, Ying; Cheng,
Zhiqiang; Heller, Larry; Glahn, Raymond P; Welch, Ross M
| FASEB Journal, 2006; 20(4, Part 1): A197
Four different colored commercial beans (white, red, pinto
and black beans) were investigated for factors affecting iron
bioavailability. An in vitro digestion/human Caco-2 cell
model was used to study the polyphenols from whole beans,
de-hulled beans and their hulls and assess iron
bioavailability. The results show that white beans contained
higher levels of bioavailable iron compared to colored beans.
These differences in bioavailable iron were not due to
bean-iron and bean-phytate levels. Flavonoids in the colored
bean hulls were found to be contributing to the low
bioavailability of iron in the colored beans. White bean
hulls contained no detectible flavonoids. The flavonoids,
kaempferol and quercitrin, were identified in red and pinto
bean hulls via HPLC. Some unidentified anthocyanins were also
detected in the black bean hulls but not in the other colored
bean hulls. Kaempferol and quercitrin were shown to inhibit
iron bioavailability, with quercitrin being more inhibitory
than kaempferol. Treatment of in vitro digestates with
kaempferol and quercitrin inhibited iron bioavailability in a
concentration dependent fashion. Thus, these flavonoids were
found to be the main inhibitory factors affecting iron
bioavailability in the red and pinto beans studied. This
citation and abstract are made available courtesy of Thomson
BIOSIS, 3501 Market Street, Philadelphia, PA 19104.

------------------------------

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid-
=3D2220047

Flavonoids are nonessential dietary factors, and humans
consume about 1-2g of flavonoids daily. Flavonoids are
abundantly present in fruits, vegetables, seeds, nuts, tea,
and red wine, and the flavonoid mostly consumed is quercetin.
Flavonoids are believed to act as health-promoting substances,
and some of them have antioxidant and anti-inflammatory
properties [10,
11]. Anti-inflammatory effects have also been found in vivo.
For instance, genistein was reported to inhibit LPS-induced
septic response in rat [21] and quercetin suppressed
experimentally induced arthritis in rat.

We compared the effects of 36 naturally occurring flavonoids
and related polyphenolic compounds on LPS-induced NO
production and iNOS expression in activated macrophages. The
flavonoid classes containing the most effective compounds were
isoflavones and flavonols. We identified eight compounds as
being able to inhibit LPS-induced NO production and iNOS
expression. Four compounds (genistein, kaempferol, quercetin,
and daidzein) inhibited activation of both of the important
transcription factors for iNOS, that is, STAT-1 and NF-B,
whereas four compounds (flavone, isorhamnetin, naringenin, and
pelargonidin) inhibited only NF-B. The results partly explain
the anti-inflammatory effects of flavonoids.

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

> "Life prolonging activity of Kaempferol"
>
> Effects of the flavonoids kaempferol and fisetin on
> thermotolerance, oxidative stress and FoxO transcription
> factor DAF-16 in the model organism Caenorhabditis elegans
> by Andreas Kampk=F6tter; Christiane Gombitang Nkwonkam;
> Ruben Felix Zurawski; Claudia Timpel; Yvonni Chovolou; Wim
> W=E4tjen; Regine Kahl (pp. 849-858).
>
> Flavonoids present in many herbal edibles possess a
> remarkable spectrum of biochemical and pharmacological
> actions and they are assumed to exert beneficial effects to
> human health. Although the precise biological mechanisms of
> their action has not been elucidated yet many of the
> protective properties of flavonoids are attributed to their
> antioxidative activity since oxidative stress is regarded as
> a main factor in the pathophysiology of various diseases and
> ageing. Oxidative stress results from excessive generation
> of reactive oxygen species (ROS) or diminished antioxidative
> defence and thus antioxidants are able to counteract such
> situations. We used the multicellular model organism
> Caenorhabditis elegans that is conserved in molecular and
> cellular pathways to mammals to examine the effects of the
> flavonoids kaempferol and fisetin with respect to their
> protective action in individual living worms. Both
> flavonoids increased the survival of C. elegans, reduced the
> intracellular ROS accumulation at lethal thermal stress, and
> diminished the extent of induced oxidative stress with
> kaempferol having a stronger impact. Kaempferol but not
> fisetin attenuated the accumulation of the ageing marker
> lipofuscin suggesting a life prolonging activity of this
> flavonoid. In addition to these effects that may be
> attributed to their antioxidative potential kaempferol and
> fisetin caused a translocation of the C. elegans FoxO
> transcription factor DAF-16 from the cytosol to the nucleus
> indicating a modulatory influence of both flavonoids on
> signalling cascade(s).
>
> Keywords: Caenorhabditis elegans ; Kaempferol; Fisetin;
> Stress resistance; DAF-16; Lipofuscin accumulation
>
> ---------------------------------------------------
>
> J. Phys. Chem. B, 112 (6), 1845 -1850, 2008.
> 10.1021/jp076881e S1520-6106(07)06881-2 Web Release Date:
> January 23, 2008 Copyright =A9 2008 American Chemical
> Society
>
> Complexation of Flavonoids with Iron: Structure and Optical
> Signatures Jun Ren, Sheng Meng, Ch. E. Lekka, and Efthimios
> Kaxiras* Department of Physics and School of Engineering and
> Applied Sciences, Harvard University, Cambridge,
> Massachusetts 02138, and Department of Materials Science and
> Engineering, University of Ioannina, Ioannina 45110, Greece
> Received: August 28, 2007 In Final Form: October 31, 2007
> Abstract: Flavonoids exhibit antioxidant behavior believed
> to be related to their metal ion chelation ability. We
> investigate the complexation mechanism of several
> flavonoids, quercetin, luteolin, galangin, kaempferol, and
> chrysin, with iron, the most abundant type of metal ions in
> the body, through first-principles electronic structure
> calculations based on density functional theory (DFT). We
> find that the most likely chelation site for Fe is the
> 3-hydroxyl-4-carbonyl group, followed by
> 4-carbonyl-5-hydroxyl group and the 3'-4' hydroxyl (if
> present) for all of the flavonoid molecules studied. Three
> quercetin molecules are required to saturate the bonds of a
> single Fe ion by forming six orthogonal Fe-O bonds, though
> the binding energy per molecule is highest for complexes
> consisting of two quercetin molecules and one Fe atom, in
> agreement with experiment. Optical absorption spectra
> calculated with time-dependent DFT serve as signatures to
> identify various complexes. For the iron-quercetin
> complexes, we find a redshift of the first absorbance peak
> upon complexation in good agreement with experiment; this
> behavior is explained by the narrowing of the optical gap of
> quercetin because of Fe(d)-O(p) orbital hybridization.
>
> http://pubs.acs.org/cgi-bin/abstract.cgi/jpcbfk/2008/112/i0-
> 6/abs/jp07...
>
> ------------------------------------------------------------
> ---------------=
-=AD=AD=AD-----
>
> From Wikipedia, the free encyclopedia Kaempferol Kaempferol
> is a natural flavonoid that has been isolated from tea,[1]
> broccoli, Delphinium, Witch-hazel, grapefruit, and other
> plant sources.
>
> Who loves ya. Tom
>
> Jesus Was A Vegetarian!http://jesuswasavegetarian.7h.com
>
> Man Is A Herbivore!http://tinyurl.com/a3cc3
>
> DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk

[Ironjustic]

On Mar 10, 1:34 pm, "ironjust...@aol.com"
<ironjust...@aol.com> wrote:Kaempferol and quercitrin <<

ACTA CHROMATOGRAPHICA, NO. 13, 2003 HPLC-UV AND GC-MS
CHARACTERIZATION OF THE FLAVONOL AGLYCONS QUERCETIN,
KAEMPFEROL, AND MYRICETIN IN TOMATO PASTES AND OTHER
TOMATO-BASED PRODUCTS =D6. Toku=FEo=F0lu1,*, M. K. =DCnal2,
and Z. Y=FDld=FDr=FDm3 1Celal Bayar University, Akhisar
M.Y.O.,45200, Akhisar, Manisa, Turkey 2Ege University,
Department of Food Engineering, 35100,Bornova, =DDzmir, Turkey
3Ege University, Agricultural Faculty, Department of Field
Crops, 35100 Bornova, Izmir, Turkey SUMMARY The amounts of
three flavonoids, quercetin, kaempferol, and myri- cetin, in
tomatoes (Solanum lycopersicum L.) and tomato-based products
produced in Turkey has been determined by reversed phase
high-perfor- mance liquid chromatography (RPHPLC) with UV
detection. The HPLC profiles of five types of tomato, one
commercial composite tomato juice, and three types of tomato
paste, were obtained after acid hydrolysis and extraction. The
presence of the flavonol aglycons was confirmed by gas
chromatography with mass spectrometric detection (GC-
MS). Tomatoes and tomato-based products contained primarily
quercetin, kaempferol, and the minor flavonol myricetin.
The total flavonol aglycon content of different varieties
of tomato varied from 3.1 to
10. mg kg-1 of fresh weight. Tomato juice and tomato salsa
were rich in total flavonols, containing 19.8 mg L-1 and
10.5-13.2 mg kg-1, respectively. The method enabled
accurate and reproducible quantitative analysis of these
flavonols in tomatoes and tomato-based products.
CONCLUSIONS The tomato spreads and other tomato-based
products consumed in Turkey are excellent dietary sources
of quercetin and kaempferol.

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

> On Mar 10, 11:18 am, "ironjust...@aol.com"
> <ironjust...@aol.com> wrote: Kaempferol <<
>
> Kaempferol and quercitrin effect on iron bioavailability
> in white and colored bean seeds (Phaseolus vulgaris L.)
> using an in vitro Digestion/ Human caco-2 cell
> modeljournal article
>
> Glahn, Raymond P. | Associate Professor Welch, Ross M. |
> Courtesy Professor | Crop & Soil Sciences profile |
> Agricultural Research Service profile Hu, Ying; Cheng,
> Zhiqiang; Heller, Larry; Glahn, Raymond P; Welch, Ross M
> | FASEB Journal, 2006; 20(4, Part 1): A197
> Four different colored commercial beans (white, red, pinto
> and black beans) were investigated for factors affecting
> iron bioavailability. An in vitro digestion/human Caco-2
> cell model was used to study the polyphenols from whole
> beans, de-hulled beans and their hulls and assess iron
> bioavailability. The results show that white beans contained
> higher levels of bioavailable iron compared to colored
> beans. These differences in bioavailable iron were not due
> to bean-iron and bean-phytate levels. Flavonoids in the
> colored bean hulls were found to be contributing to the low
> bioavailability of iron in the colored beans. White bean
> hulls contained no detectible flavonoids. The flavonoids,
> kaempferol and quercitrin, were identified in red and pinto
> bean hulls via HPLC. Some unidentified anthocyanins were
> also detected in the black bean hulls but not in the other
> colored bean hulls. Kaempferol and quercitrin were shown to
> inhibit iron bioavailability, with quercitrin being more
> inhibitory than kaempferol. Treatment of in vitro digestates
> with kaempferol and quercitrin inhibited iron
> bioavailability in a concentration dependent fashion. Thus,
> these flavonoids were found to be the main inhibitory
> factors affecting iron bioavailability in the red and pinto
> beans studied. This citation and abstract are made available
> courtesy of Thomson BIOSIS, 3501 Market Street,
> Philadelphia, PA 19104.
>
> ------------------------------
>
> http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=3-
> D2220047
>
> Flavonoids are nonessential dietary factors, and humans
> consume about 1-2g of flavonoids daily. Flavonoids are
> abundantly present in fruits, vegetables, seeds, nuts, tea,
> and red wine, and the flavonoid mostly consumed is
> quercetin. Flavonoids are believed to act as
> health-promoting substances, and some of them have
> antioxidant and anti-inflammatory properties [10,
> 11]. Anti-inflammatory effects have also been found in vivo.
> For instance, genistein was reported to inhibit
> LPS-induced septic response in rat [21] and quercetin
> suppressed experimentally induced arthritis in rat.
>
> We compared the effects of 36 naturally occurring flavonoids
> and related polyphenolic compounds on LPS-induced NO
> production and iNOS expression in activated macrophages. The
> flavonoid classes containing the most effective compounds
> were isoflavones and flavonols. We identified eight
> compounds as being able to inhibit LPS-induced NO production
> and iNOS expression. Four compounds (genistein, kaempferol,
> quercetin, and daidzein) inhibited activation of both of the
> important transcription factors for iNOS, that is, STAT-1
> and NF-B, whereas four compounds (flavone, isorhamnetin,
> naringenin, and pelargonidin) inhibited only NF-B. The
> results partly explain the anti-inflammatory effects of
> flavonoids.
>
> Who loves ya. Tom
>
> Jesus Was A Vegetarian!http://jesuswasavegetarian.7h.com
>
> Man Is A Herbivore!http://tinyurl.com/a3cc3
>
> DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk
>
>
>
> > "Life prolonging activity of Kaempferol"
>
> > Effects of the flavonoids kaempferol and fisetin on
> > thermotolerance, oxidative stress and FoxO transcription
> > factor DAF-16 in the model organism Caenorhabditis elegans
> > by Andreas Kampk=F6tter; Christiane Gombitang Nkwonkam;
> > Ruben Felix Zurawski; Claudia Timpel; Yvonni Chovolou; Wim
> > W=E4tjen; Regine Kahl (pp. 849-858).
>
> > Flavonoids present in many herbal edibles possess a
> > remarkable spectrum of biochemical and pharmacological
> > actions and they are assumed to exert beneficial effects
> > to human health. Although the precise biological
> > mechanisms of their action has not been elucidated yet
> > many of the protective properties of flavonoids are
> > attributed to their antioxidative activity since oxidative
> > stress is regarded as a main factor in the pathophysiology
> > of various diseases and ageing. Oxidative stress results
> > from excessive generation of reactive oxygen species (ROS)
> > or diminished antioxidative defence and thus antioxidants
> > are able to counteract such situations. We used the
> > multicellular model organism Caenorhabditis elegans that
> > is conserved in molecular and cellular pathways to mammals
> > to examine the effects of the flavonoids kaempferol and
> > fisetin with respect to their protective action in
> > individual living worms. Both flavonoids increased the
> > survival of C. elegans, reduced the intracellular ROS
> > accumulation at lethal thermal stress, and diminished the
> > extent of induced oxidative stress with kaempferol having
> > a stronger impact. Kaempferol but not fisetin attenuated
> > the accumulation of the ageing marker lipofuscin
> > suggesting a life prolonging activity of this flavonoid.
> > In addition to these effects that may be attributed to
> > their antioxidative potential kaempferol and fisetin
> > caused a translocation of the C. elegans FoxO
> > transcription factor DAF-16 from the cytosol to the
> > nucleus indicating a modulatory influence of both
> > flavonoids on signalling cascade(s).
>
> > Keywords: Caenorhabditis elegans ; Kaempferol; Fisetin;
> > Stress resistance; DAF-16; Lipofuscin accumulation
>
> > ---------------------------------------------------
>
> > J. Phys. Chem. B, 112 (6), 1845 -1850, 2008.
> > 10.1021/jp076881e S1520-6106(07)06881-2 Web Release
> > Date: January 23, 2008 Copyright (c) 2008 American
> > Chemical Society
>
> > Complexation of Flavonoids with Iron: Structure and
> > Optical Signatures Jun Ren, Sheng Meng, Ch. E. Lekka, and
> > Efthimios Kaxiras* Department of Physics and School of
> > Engineering and Applied Sciences, Harvard University,
> > Cambridge, Massachusetts 02138, and Department of
> > Materials Science and Engineering, University of Ioannina,
> > Ioannina 45110, Greece Received: August 28, 2007 In Final
> > Form: October 31, 2007 Abstract: Flavonoids exhibit
> > antioxidant behavior believed to be related to their metal
> > ion chelation ability. We investigate the complexation
> > mechanism of several flavonoids, quercetin, luteolin,
> > galangin, kaempferol, and chrysin, with iron, the most
> > abundant type of metal ions in the body, through
> > first-principles electronic structure calculations based
> > on density functional theory (DFT). We find that the most
> > likely chelation site for Fe is the 3-hydroxyl-4-carbonyl
> > group, followed by 4-carbonyl-5-hydroxyl group and the
> > 3'-4' hydroxyl (if present) for all of the flavonoid
> > molecules studied. Three quercetin molecules are required
> > to saturate the bonds of a single Fe ion by forming six
> > orthogonal Fe-O bonds, though the binding energy per
> > molecule is highest for complexes consisting of two
> > quercetin molecules and one Fe atom, in agreement with
> > experiment. Optical absorption spectra calculated with
> > time-dependent DFT serve as signatures to identify various
> > complexes. For the iron-quercetin complexes, we find a
> > redshift of the first absorbance peak upon complexation in
> > good agreement with experiment; this behavior is explained
> > by the narrowing of the optical gap of quercetin because
> > of Fe(d)-O(p) orbital hybridization.
>
> >http://pubs.acs.org/cgi-bin/abstract.cgi/jpcbfk/2008/112/i-
> >06/abs/jp07...
>
> > ----------------------------------------------------------
> > ---------------=
------------
>
> > From Wikipedia, the free encyclopedia Kaempferol
> > Kaempferol is a natural flavonoid that has been isolated
> > from tea,[1] broccoli, Delphinium, Witch-hazel,
> > grapefruit, and other plant sources.
>
> > Who loves ya. Tom
>
> > Jesus Was A Vegetarian!http://jesuswasavegetarian.7h.com
>
> > Man Is A Herbivore!http://tinyurl.com/a3cc3
>
> > DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk- Hide quoted
> > text -
>
> - Show quoted text -