A New Glycosylated Dihydrophaseic Acid from Cacao Germs (Theobroma cacao L.)
スポンサーリンク
概要
- 論文の詳細を見る
Cacao beans are composed of cacao nibs and germs. Although numerous chemical and physiological studies on cacao nib compounds have been reported, there is little information on cacao germ compounds. We therefore analyzed an extract from the cacao germ, and found two compounds that were specific to the germ. One of these two compounds was identified as the new glycosylated abscisic acid metabolite, dihydrophaseic acid-4′-O-6″-(β-ribofuranosyl)-β-glucopyranoside, and the other as the known compound, dihydrophaseic acid-4′-O-β-D-glucopyranoside.
- 社団法人 日本農芸化学会の論文
- 2011-08-23
著者
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MURATA Takashi
Pharmacological Research Laboratory, Tanabe Seiyaku Co., Ltd.
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Gomi Shuichi
Pharmaceutical Research Center Meiji Seika Kaisha Ltd.
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Koga Jinichiro
Food And Health R & D Laboratories Meiji Seika Kaisha Ltd.
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Sannohe Yumiko
Food And Health R&d Laboratories Meiji Seika Kaisha Ltd.
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Kanegae Minoru
Food And Health R&d Laboratories Meiji Seika Kaisha Ltd.
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Koga Jinichiro
Food Science Research Laboratories Meiji Co. Ltd.
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OHYAMA Makoto
Pharmaceutical Research Center, Meiji Seika Pharma Co., Ltd.
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YONEKURA Kumiko
Food Science Research Laboratories, Meiji Co., Ltd.
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Ohyama Makoto
Pharmaceutical Research Center Meiji Seika Pharma Co. Ltd.
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Gomi Shuichi
Pharmaceutical Research Center Meiji Seika Pharma Co. Ltd.
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Yonekura Kumiko
Food Science Research Laboratories Meiji Co. Ltd.
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Murata Takashi
Pharmaceutical Research Center Meiji Seika Pharma Co. Ltd.
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