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 Medjournal_title
Journal of natural medicinesauthors
Kanegae A,Sakamoto A,Nakayama H,Nakazono Y,Yakashiro I,Matsuo Y,Tanaka T,Ishimaru Kdoi
10.1007/s11418-012-0704-5subject
Has Abstractpub_date
2013-07-01 00:00:00pages
652-6issue
3eissn
1340-3443issn
1861-0293journal_volume
67pub_type
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journal_title:Journal of natural medicines
pub_type: 杂志文章
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