Six New Acylated Anthocyanins from Red Radish (Raphanus sativus)
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概要
- 論文の詳細を見る
Six new acylated anthocyanins (1—6) were isolated along with the three known congeners (7—9) from the fresh roots of red radishes (Raphanus sativus L.) cultivated by our group. Their chemical structures were elucidated by spectroscopic properties. Among the six new anthocyanins, the five constituents (1, 2, 4—6) were shown to contain the malonyl function at 6-OH in the glucopyranosyl residue linked to C-5 in the pelargonidin nucleus.
著者
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Tamura Satoru
Graduate School of Pharmaceutical Sciences, Osaka University
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Tsuji Kouji
Graduate School of Pharmaceutical Sciences, Osaka University
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Yongzhen Piao
Graduate School of Pharmaceutical Sciences, Osaka University
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Ohnishi-Kameyama Mayumi
National Food Research Institute, Ministry of Agriculture, Forestry and Fishers
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Murakami Nobutoshi
Graduate School of Pharmaceutical Sciences, Osaka University
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Tamura Satoru
Graduate School Of Pharmaceutical Sciences Osaka University
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Murakami Nobutoshi
Graduate School Of Pharmaceutical Sciences Osaka University:presto
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Ohnishi-kameyama Mayumi
National Food Research Institute
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Tamura Satoru
Graduate School of Medicine, Osaka University
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- Six New Acylated Anthocyanins from Red Radish (Raphanus sativus)
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