Kaempferol and cancer prevention is the subject of much scientific research; it's just one of many bioflavonoids.
This page was updated on 16th July, 2019.
The reason for this is its proven role in reducing oxidative stress in the body; that's the over-production of free radicals in the tissues and the inability to neutralise and detoxify them.
If you are heavily into plenty of fruit and vegetables in your diet, then you need have no concern; you're getting plenty of kaempferol.
You also may be less concerned about the World Health Organization's recent directive that red meat is probably cancer forming; more important, I would avoid the processed salamis and polonies, bacon and so on that are proven carcinogens.
Kaempferol is a bioflavonoid found in the onion family, for example leeks, in broccoli, kale, lettuce and in fact virtually all your greens from the garden. Pole beans, cucumbers, squash, apples and berries all have this wonder chemical.
Even potatoes give some protection to the meat and spuds man, but remember much may be lost in the liquids used to cook these vegetables; collect your veggie water if it comes from an organic farm and use it to make stews, gravies and soups. However, if you eat little fruit and greens then you should be concerned; you won't be getting enough of the flavonoids that help prevent metastatic disease.
It all has to do with the wholeness of your diet. It's one of the reasons we enjoy mulberry jam on our bread despite the sugar; they are rich in kaempferol.
On our low GI bread you need have no concerns about butter and jams; there won't be an insulin rush making you fat and potentially sick.
Kaempferol and cancer prevention benefits are found in leeks, broccoli and kale, and many other foods. It's a bioflavonoid that has a proven role in reducing oxidative stress in the body, by mopping up free radicals.
Furthermore, scientists are now looking at using kaempferol in the treatment of cancer; for myself I advocate that we enjoy it daily in our food before we are struck down. An ounce of prevention is worth a pound of cure, even in a metric world.
It is absorbed in the small intestine and can be found in tiny concentrations throughout the tissues, and the blood plasma, of those enjoy their greens and fruits daily, giving protection against free radicals right at cancer's coalface.
Breast and prostate cancers are a scourge in our society; kaempferol has been shown to mediate the estrogen receptors in these glands clearly reducing the effect of the many carcinogens that we face daily.
The reason it is so effective in all cancers is its ability to increase the apoptosis of these metastasizing tissues. In short it promotes cell death in a wide range of malignancies; an eight year old study even shows that it reduces the risk of pancreatic CA in smokers.
In a large study, kaempferol in the diet was shown to reduce the risk of adult onset diabetes, and particularly the nasty complications of DM.
In the blood vessels it has been shown to reduce the oxidation of the LDL cholesterol that causes plaque by promoting the scavenging of a host of highly reactive free radicals. There's a lower risk of heart disease, and so the list goes on.
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I hope you've enjoyed this journey into kaempferol and cancer prevention as much as I have. It all started with repeated articles showing that leeks have powerful properties that help reduce malignancies.
From there my search revealed that kaempferol is found not only in the allicin family but in a host of fruit and vegetables. Those who enjoy red meat may be less concerned about its malignant properties provided they are daily also consuming those foods which are rich in bioflavonoids.
Both the green beans and leeks in our garden are rich in kaempferol and cancer protection.
So is the purple power in these berries which we enjoy for a short month, and turn into a delicious jam to be enjoyed for the rest of the year. Incidentally She who must be Obeyed has found that when making jam made from fruit high in pectin she can reduce the recommended sugar by at least 25%.
Pectin is a polysaccharide made up of many glucose molecules; it's the soluble fibre than binds dietary cholesterol, reducing absorption from the gut. Yang et al publishing in the journal Anaerobe, found that it also was the most potent starch in stimulating the microbiota in the colon; it's particularly resistant to digestion in the small intestine where it would produce a blood glucose rush.
Don't just take my word for it; read this review on the dietary flavonoid kaempferol in the journal Medicinal Chemistry.(1)
Kaempferol has many other important benefits, one of which is protection of the cells called osteoblasts that manufacture bone. They are damaged by free radicals and what are known as reactive oxygen species. Researchers have found that those exposed to this very important flavonoid are far less prone to injury.
Growing leeks for their kaempferol and cancer prevention properties is really only for the larger garden. Still, I love the flavour of a fresh leek every morning in my eggs Florentine; with the spinach I probably already have enough of this vital bioflavonoid for the day. Toss in a few slips of cilantro or parsley and you have a feast.
Allicin is another of those phytochemicals that has enormous health benefits as an antioxidant. Found largely in the allium family, allicin benefits are to be enjoyed by those who love garlic and leeks, and so on.
Allicin benefits and kaempferol and cancer prevention is a subject we could wax long into the night about. Meantime, just enjoy your organic food green.
Broccoli is another of those greens that's particularly rich in kaempferol and cancer prevention. It's known as the queen of the anti-carcinogens; it's also the best source of another phytochemical called glucoraphanin. Read more about it at this broccoli facts page.
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