Flavonoid glycosides from Japanese Camellia oil cakes and their inhibitory activity against advanced glycation end-products formation

Flavonoid glycosides from Japanese Camellia oil cakes and their inhibitory activity against advanced glycation end-products formation

Phytochemical investigation of the oil cakes of Camellia japonica L. seeds resulted in the isolation and structural elucidation of thirteen flavonoid glycosides (1–13), including four novel compounds (6, 10–12). Chemical profiling of the oil cake extract was characterized by HPLC-PDA analysis. The e...

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Bibliographic Details
Main Authors: Naoko Sato, Wei Li, Masato Tsubaki, Koji Higai, Miho Takemoto, Tatsunori Sasaki, Toshihisa Onoda, Toshie Suzuki, Kazuo Koike
Format: Article
Language:English
Published: Elsevier 2017-08-01
Series:Journal of Functional Foods
Subjects:
Camellia japonica
Flavonoid
Theaceae
Advanced glycation end-products
Oil cake
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461730289X

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