New phenolic compounds from Camellia sinensis L. fermented leaves.

Abstract:

:Two new phenolic compounds (1 and 2, named as teasperol and teasperin, respectively) were isolated from fermented tea (Camellia sinensis L.) products, together with known phenolic compounds. Teasperol (1) was isolated from Chinese traditional post-fermented tea leaves (Liu-pao tea) and teasperin (2) was from a Japanese tea product which was selectively fermented with Aspergillus sp. The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data.

journal_name

J Nat Med

authors

Kanegae A,Sakamoto A,Nakayama H,Nakazono Y,Yakashiro I,Matsuo Y,Tanaka T,Ishimaru K

doi

10.1007/s11418-012-0704-5

subject

Has Abstract

pub_date

2013-07-01 00:00:00

pages

652-6

issue

3

eissn

1340-3443

issn

1861-0293

journal_volume

67

pub_type

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