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1. (Article ID: 10714)
 
Sekine T, Arai Y, Ikegami F, Fujii Y, Shindo S, Yanagisawa T, Ishida Y, Okonogi S, Murakoshi I
Isolation of camelliaside C from 'tea seed cake' and inhibitory effects of its derivatives on arachidonate 5-lipoxygenase
Chemical and Pharmaceutical Bulletin 41 (1993) 1185-1187
 

A new flavonol glycoside, camelliaside C, was isolated from "tea seed cake" prepared from the defatted seeds of Camellia sinensis O. KUNTZE. The structure was determined as kaempferol 3-O-β-D-galactopyranosyl-(1→2)-β-D-glucopyranoside by spectroscopic methods (FAB-MS, UV, IR, ^1H- and ^<13>C-NMR) and the enzymatic transformation of camelliaside C to astragalin. Camelliaside C showed an inhibitory effect on the arachidonate 5-lipoxygenase of RBL-1 cells (IC_<50> : 1.4×10^<-4> M) as did camelliaside A and B isolated from the same product.

Camellia sinensis, Theaceae, camelliaside C, arachidonate 5-lipoxygenase inhibitor, tea seed cake

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