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首页> 外文期刊>Bioorganic and medicinal chemistry >Tea catechins and flavonoids from the leaves of Camellia sinensis inhibit yeast alcohol dehydrogenase
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Tea catechins and flavonoids from the leaves of Camellia sinensis inhibit yeast alcohol dehydrogenase

机译：Tea catechins and flavonoids from the leaves of Camellia sinensis inhibit yeast alcohol dehydrogenase

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摘要

Four new quercetin acylglycosides, designated camelliquercetisides A-D, quercetin 3-O-α-l-arabinopyranosyl(1→3)2-O'-(E)-p-coumaroyl β-d-glucopyranosyl(1→3)-α-l-rhamnopyranosyl(1→6) -β-d-glucoside (17), quercetin 3-O-2-O'-(E)-p-coumaroylβ-d- glucopyranosyl(1→3)-α-l-rhamnopyranosyl(1→6) -β-d-glucoside (18), quercetin 3-O-α-l-arabinopyranosyl(1→3) 2-O'-(E)-p-coumaroylα-l-rhamnopyranosyl(1→6)-β-d-glucoside (19), and quercetin 3-O-2-O'-(E)-p-coumaroylα-l- rhamnopyranosyl(1→6)-β-d-glucoside (20), together with caffeine and known catechins, and flavonoids (1-16) were isolated from the leaves of Camellia sinensis. Their structures were determined by spectroscopic (1D and 2D NMR, IR, and HR-TOF-MS) and chemical methods. The catechins and flavonoidal glycosides exhibited yeast alcohol dehydrogenase (ADH) inhibitory activities in the range of IC 50 8.0-70.3 μM, and radical scavenging activities in the range of IC 50 1.5-43.8 μM, measured by using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical.

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