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The flavonols of tea
Author(s) -
Roberts E. A. H.,
Cartwright R. A.,
Wood D. J.
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740071003
Subject(s) - flavonols , astragalin , quercitrin , kaempferol , myricetin , quercetin , rutin , chemistry , food science , traditional medicine , botany , biology , biochemistry , antioxidant , medicine
The flavonols quercetin‐3‐glucoside ( iso quercitrin), kaempferol‐3‐glucoside (astragalin), quercetin‐3‐rhamnoglucoside (rutin), kaempferol‐3‐rhamnoglucoside, quercetin‐3‐rhamno‐diglucoside, and kaempferol‐3‐rhamnodiglucoside, previously isolated and characterized in Japanese green teas, have also been detected in unprocessed tea‐leaf and black tea from North East India. From the latter sources two glycosides of myricetin, tentatively identified as the 3‐glucoside and 3‐rhamnoglucoside, have also been isolated.