1.
J Nat Med
; 67(3): 652-6, 2013 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-22972630
RESUMO
Two new phenolic compounds (1 and 2, named as teasperol and teasperin, respectively) were isolated from fermented tea (Camellia sinensis L.) products, together with known phenolic compounds. Teasperol (1) was isolated from Chinese traditional post-fermented tea leaves (Liu-pao tea) and teasperin (2) was from a Japanese tea product which was selectively fermented with Aspergillus sp. The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data.