ライフサイエンスコーパス: caffeoylquinic acid

1 ed the isolated compound as (1S,3R,4S,5R)5-O-Caffeoylquinic acid.

2 glycosides or di-O-caffeoyltartaric and 5-O-caffeoylquinic acid.

3 significant reductions (55-60%) observed for caffeoylquinic acids.

4 e of polymerization between 4.7 and 10.7 and caffeoylquinic acids.

5 tracts from quince peel and pulp, namely 3-O-caffeoylquinic acid (3-CQA), 4-p-coumaroylquinic acid (H

6 The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw).

7 (3-CQA), 4-p-coumaroylquinic acid (HC1), 4-O-caffeoylquinic acid (4-CQA), 5-O-caffeoylquinic acid (5-

8 However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvian

9 he effect of the chlorogenic acid isomer 5-O-caffeoylquinic acid (5-CQA) on digestion of potato starc

10 (HC1), 4-O-caffeoylquinic acid (4-CQA), 5-O-caffeoylquinic acid (5-CQA), derivative of p-coumaroylqu

11 nvestigate this hypothesis, a mixture of 5-O-caffeoylquinic acid (5-CQA), the most abundant chlorogen

12 hanges in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and

13 The greatest accumulation of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid and 1,3-di-

14 The content of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, apigenin 7

15 accumulation of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid and 1,3-di-O-caffeoylquinic acid in

16 s in the plant extract and infusion were 5-O-caffeoylquinic acid and an apigenin derivative.

17 hese 2 families of compounds and contained 3-caffeoylquinic acid and quercetin-3-rutinoside at the hi

18 mostly derived from caffeic acid, being 3-O-caffeoylquinic acid and rosmarinic acid the majority com

19 However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only bar

20 in-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3

21 n-glycosides, quercetin derivatives, and 3-O-caffeoylquinic acid, and lemon juice, possessing flavone

22 l profiles in the hibiscus beverage included caffeoylquinic acids, anthocyanins, and flavonols.

23 The content of 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, apigenin 7-O-glucuronide in primary

24 xist either on methoxy adducts of 3- and 4-O-caffeoylquinic acid appearing in buffered methanol/water

25 he simulated and experimental NMR spectra of caffeoylquinic acids are in excellent agreement.

26 in the coffee brew increased (2.1-6.7) and 5-caffeoylquinic acid concentration decreased (5.2-4.6g/10

27 Caffeoylquinic acids constituted 80% of the total phenol

28 nd instant coffees indicated the presence of caffeoylquinic acids (CQA), feruloylquinic acids (FQA) a

29 detector were developed for the analysis of caffeoylquinic acid derivatives in seeds, leaves and roo

30 association with phenolic compounds, such as caffeoylquinic acids, ferulic acid-O-hexosides and rutin

31 ecially in lithospermic acid A in LB and 5-O-caffeoylquinic acid in BB.

32 c acid, 5-O-caffeoylquinic acid and 1,3-di-O-caffeoylquinic acid in primary heads occurred in 'Romolo

33 lucuronide in primary heads as well 1,5-di-O-caffeoylquinic acid in secondary heads increased with se

34 rease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations.

35 c acid derivative and two feruloylquinic and caffeoylquinic acid isomers were newly detected.

36 Caffeoylquinic acid isomers were the most abundant compo

37 A model system composed of (3-caffeoylquinic acid lactone (3-CQAL), 4- caffeoyl quinic

38 mong which two were putatively identified as caffeoylquinic acid methyl ester and tyrosine.

39 ating of the alcoholic solution of trans-5-O-caffeoylquinic acid produced at least twenty compounds (

40 l juice, which also contained high levels of caffeoylquinic acids, relative to the fruit.

41 atechin and caffeic acid, whilst addition of caffeoylquinic acids resulted in dose-dependent acrylami

42 the reliable quantification limit, with 5-O-caffeoylquinic acid, rutin and isoquercitrin as the most

43 Caffeoylquinic acids, simple phenolic acids, and some or

44 ha 7 and Zijuan contained significantly more caffeoylquinic acids than others cultivars.

45 acids (29.78 mg/100 g dry weight), being 3-O-caffeoylquinic acid the most abundant one, and flavone/o

46 for the enhanced potency of (1S,3R,4S,5R)5-O-Caffeoylquinic acid to reduce both the glucose and chole

47 glucoside, luteolin-3-O-glucuronide, malonyl caffeoylquinic acid, trans-resveratrol glucoside and caf

48 3,5-O-Dicaffeoylquinic acid and 5-O-caffeoylquinic acid were the main phenolic compounds.

49 Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acid

50 B-type procyanidins and caffeoylquinic acids were the major phenolic compounds i

51 cies, accumulates high levels of antioxidant caffeoylquinic acids, which are strong bioactive molecul