New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  She, G M ^a,b,c   Wang, D ^a   Zeng, S F ^a   Yang, C R ^a   Zhang, Y J ^a  

^a KUNMING INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c BEIJING UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Antioxidant; Ku Ding Cha; Ligustrum purpurascens; Monoterpenoid glycoside; Phenylethanoid; Sugar ester

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; GLYCOSIDE; HERBACEOUS AGENT; PICRIC ACID; PLANT EXTRACT; SCAVENGER;

ARTICLE; BEVERAGE; CHEMISTRY; HUMAN; ISOLATION AND PURIFICATION; LIGUSTRUM; METABOLISM;

BEVERAGES; DRUGS, CHINESE HERBAL; FREE RADICAL SCAVENGERS; GLYCOSIDES; HUMANS; LIGUSTRUM; PICRATES; PLANT EXTRACTS;

LIGUSTRUM; OLEACEAE;

EID: 48749106904     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00830.x     Document Type: Article

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