The flavonoid kaempferol takes its name from one of its sources, aromatic ginger (Kaempferia galanga). It was isolated from forking larkspur (Delphinium consolida L.) by A. G. Perkin and E. J. Wilkinson in 1902. Since then, it has been found in plants such as grapefruit, tea, broccoli, witch hazel, and apple. Studies on kaempferol show that taking it may lower the risk of contracting pancreatic and lung cancer.
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