红茶
抗氧化剂
黄烷酮
化学
食品科学
类黄酮
传统医学
医学
生物化学
作者
Hua Zhou,Haimei Li,Yang-Min Du,Rian Yan,Shiyi Ou,Chen Tianfeng,Yong Wang,Lixin Zhou,Liang Fu
标识
DOI:10.1016/j.foodchem.2017.05.034
摘要
YingDe black tea is produced from crude tea prepared from leaves of Camellia sinensis var. assamica. In this work, we isolated and identified five novel flavanones, namely, amelliaone A–E (1–5), along with seven known compounds 6–12 from the ethanol extract of YingDe black tea. The structures of these five novel phenolic compounds were determined using extensive 1D and 2D nuclear magnetic resonance spectroscopy experiments. The compounds were further evaluated for antioxidant, α-glucosidase inhibitory, and cytotoxic activities. Compound 1 exhibited higher α-glucosidase inhibitory activity with a half-maximum inhibitory concentration value (IC50) of 10.2 µM compared with acarbose (18.2 µM).
科研通智能强力驱动
Strongly Powered by AbleSci AI