Open AccessFLAVONOIDS ISOLATED FROM THE FLOWERS OF CAMELLIA CHRYSANTHA
Author(s) -
Hong V. Nguyen,
Bach Cao Pham,
Inh Thi Cam,
Phuong Lan Doan,
Thao Thanh Le,
Trần Thị Hoàng Yến,
Quoc Long Pham
Publication year - 2019
Publication title -
vietnam journal of science and technology/science and technology
Language(s) - English
Resource type - Journals
eISSN - 2815-5874
pISSN - 2525-2518
DOI - 10.15625/2525-2518/57/3/13119
Subject(s) - theaceae , camellia , kaempferol , shrub , evergreen , camellia sinensis , botany , catechin , green tea , quercetin , traditional medicine , biology , chemistry , polyphenol , food science , organic chemistry , medicine , antioxidant
Camellia chrysantha (the golden camellia, golden tea) is a species of evergreen shrub or small tree belonging to the family Theaceae. The flowers and the leaves of this plant are used as tea and drank for its health benefits. The aim of this study was to investigate the chemical constituents of the flowers of Camellia chrysantha. Five flavonoids were isolated from the flowers of Camellia chrysantha (Theaceae), including (+)-catechin (1), (-)-epicatechin (2), quercetin (3), quercetin-3-O-methyl ether (4) and kaempferol (5). Their chemical structures were elucidated by spectroscopic data analysis and by comparison with those reported in the literature. Among five compounds, compounds 4 was isolated for the first time from this species.