“…Kaempferol (3,4/,5,1‐tetrahydroxyflavoune) is a yellowish flavonoid compound that is found in a variety of vegetables and fruits including tea, cabbage, broccoli, endive, kale, beans, tomato, strawberries, and grapes (Georgiev, Ananga, & Tsolova, ). Kaempferol is widely administrated in traditional medicine due to its multiple biological and therapeutic activities such as antioxidant (Du et al, ; Wu et al, ), anti‐inflammatory (Kouhestani, Jafari, & Babaei, ; Lin et al, ; Sun et al, ; Yao et al, ; Yeon et al, ), antiobesity (Torres‐Villarreal et al, ), cardiovascular protection (Suchal et al, , ; Xiao et al, ; Zhou et al, ), antiaging (Li & Pu, ; Sharoar et al, ), antiallergic (Chung et al, ; Imran et al, ; Podder et al, ; Shin et al, ), antiplatelet aggregation (Choi et al, ), protection against bone disorders (Kim et al, ; Lee et al, ; Wong, Chin, & Ima‐Nirwana, ; Zhu et al, ), antitumor (Chuwa et al, ; Colombo et al, ; Hung et al, ; Wang et al, ; Zhu & Xue, ), and antidiabetic (Luo et al, ; Peng et al, ; Sharma et al, ; Varshney, Gupta, & Roy, ; Xu et al, ; Zang et al, ). Notably, kaempferol has a lipophilic feature which leads to its absorption by small intestine (Imran et al, ).…”