Flavonoids are a class of secondary metabolites produced by plants in the long-term natural selection process. They belong to polyphenols. The earliest discovered flavonoids are yellow or light yellow, so they are called flavonoids. Widely present in the roots, stems, leaves, flowers and fruits of higher plants, flavonoids are one of the important subgroups of flavonoids, including luteolin, apigenin and citrus. In addition, flavonoids mainly include kaempferol, quercetin, myricetin, fisetin, etc.
"Flavonoids" are the focus of research and development in the field of nutritional products and medicine at home and abroad. These compounds have obvious application advantages in the traditional Chinese medicine herbal medicine system, and the application direction of related components is also very wide, including skin, inflammation, immunity and other products formula. Market data released by InsightSLICE pointed out that by 2031, the global flavonoids market share is expected to achieve a considerable compound annual growth rate of 5.5%, and the market size will reach 1.45 billion US dollars.
Kaempferol is a flavonoid found mainly in vegetables, fruits and legumes such as kale, apples, grapes, broccoli, beans, tea and spinach.
According to the end products of kaempferol, it is mainly divided into food grade, pharmaceutical grade and other market segments, and pharmaceutical grade currently accounts for a significant proportion.
According to data released by Global Market Insights, 98% of the market demand for kaempferol in the United States comes from the pharmaceutical industry, and functional food and beverages, nutritional supplements, and topical beauty creams are becoming new development directions.
In the nutritional supplement industry, kaempferol is mainly used in immune support and inflammation formulations, and has potential applications in other health fields.
The global market for kaempferol has great potential, with the ingredient currently representing a $5.7 billion global consumer goods market.
At the same time, the ingredient also prevents the spoilage of foods rich in energy-dense nutrients, making it a new-generation antioxidant preservative for specific food or cosmetic applications.
In addition, the ingredient may even be used in agriculture, with researchers investigating the ingredient in 2020 as an eco-friendly crop protection agent. The potential applications are diverse and go well beyond dietary supplements, food and personal care ingredients.