80418-27-5

Upstream product

• 106533-61-3 procyanidin C-1 3',3''-di-O-gallate 
• 100-53-8 phenylmethanethiol 
• 126715-91-1 epicatechin 3-O-gallate-(4β->6)-epigallocatechin 3-O-gallate 

Downstream Products

• 126715-90-0 epicatechin 3-O-gallate-(4β->8)-epigallocatechin 3-O-gallate 
• 123-08-0 4-hydroxy-benzaldehyde 
• 194548-84-0 epicatechin(4β->8)epigallocatechin 

Relevant academic research and scientific papers

Tannins and Related Compounds. I. Rhubarb (1)

Three new tannin-related compounds (I, II and III), along with lindleyin (IV), (+)-catechin, 3-O-galloyl-(-)-epicatechin, gallic acid, 3,5,4'-trihydroxystilbene 4'-O-β-D-(6''-O-galloyl)-glucopyranoside, 3,5,4'-trihydroxystilbene 4'-O-β-D-glucopyranoside and 4-(4'-hydroxyphenyl)-2-butanone 4'-O-β-D-glucopyranoside, have been isolated from commercial rhubarb (Rhei Rhizoma).On the basis of spectral and chemical evidence, I, II and III were characterized as 3,3'-di-O-galloylprocyanidin B-2, 3-O-galloylprocyanidin B-1 and 1,2,6-tri-O-galloylglucose, respectively.The occurence of IV in rhubarb is of great significance, since IV has been reported to have analgesic and anti-inflammatory activities almost equal to those of aspirin and phenylbutanone.Tannins in rhubarb have been partially purified (designated as rhatannin (V)).Thiolysis degradation and enzymatic hydrolysis have shown that V is mainly composed of C4 to C8 linked 3-O-galloyl-(-)-epicatechin units in the extension part (upper part) with either 3-O-galloyl-(-)-epicatechin or (+)-catechin unit in the lower terminal part.Keywords. rhubarb; polygonaceae; 3,3'-di-O-galloylprocyanidin B-2; 3-O-galloylprocyanidin B-1; 1,2,6-tri-O-galloylglucose; lindleyin; rhatannin