Evidence map›Paper›PMID 42661395›Full record

ArticleMolecular nutrition & food research2026

A Comparative Study on the Anti-Inflammatory Activity of Kaempferol and Its O-Glycosides in LPS-Induced RAW264.7 Cells.

Jinming Peng, Yue Zeng, Yunqian Luo, Guqi Xu, Zhou Xiao, Xiaoxia Gu, Ziyuan Lin, Qin Wang, Wenhua Yang, Jun Li

Abstract readComparative Study
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecular nutrition & food research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Jinming PengKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Yue ZengKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Yunqian LuoKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Guqi XuKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Zhou XiaoKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Xiaoxia GuKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Ziyuan LinKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Qin WangKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Wenhua YangKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Jun LiKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China.

Funding

Guangdong Basic and Applied Basic Research Foundation 2021A1515110660Guangdong Science and Technology Innovation Strategy Project 2023DZX011Guangdong Universities Characteristic Innovation Project 2023KTSCX051Natural Science Foundation of China 32402274
6 · The paper itself

Abstract

Kaempferol and its O-glycosides are prevalent dietary flavonoids, yet their comparative anti-inflammatory activities and underlying mechanisms remain poorly defined. This study evaluated the effects of kaempferol and three O-glycosides (K3G, K3R, K3S) on LPS-induced inflammation in RAW264.7 macrophages. Compared with its O-glycosides, kaempferol exhibited markedly stronger anti-inflammatory activity, shown by greater suppression of inflammatory mediators (NO, PGE

Indexed as

Anti-Inflammatory AgentsGlycosidesKaempferolsAnimalsCyclooxygenase 2DinoprostoneInflammationInterleukin-6LipopolysaccharidesMacrophagesMiceNF-kappa BNitric OxideNitric Oxide Synthase Type IIRAW 264.7 CellsReactive Oxygen SpeciesAnti-Inflammatory AgentsCyclooxygenase 2DinoprostoneGlycosidesInterleukin-6kaempferolKaempferolsLipopolysaccharidesNF-kappa BNitric OxideNitric Oxide Synthase Type IINos2 protein, mouseReactive Oxygen SpeciesTumor Necrosis Factor-alphainflammationinhibitorykaempferolMAPK/NF‐κB/IκBα pathwayO‐glycosides

Identifiers

PMID42661395
PMCPMC13522731

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.