152390-63-1Relevant articles and documents
Isolation of camelliaside C from 'tea seed cake' and inhibitory effects of its derivatives on arachidonate 5-lipoxygenase
Sekine,Arai,Ikegami,Fujii,Shindo,Yanagisawa,Ishida,Okonogi,Murakoshi
, p. 1185 - 1187 (1993)
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 13C-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 (IC50: 1.4 x 10-4 M) as did camelliaside A and B isolated from the same product.