title: A new glycosylated dihydrophaseic acid from cacao germs (Theobroma cacao L.).
abstract: 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.
authors.affiliation: Food Science Research Laboratories, Meiji Co., Ltd, Sakado, Saitama, Japan.
authors.forename: Yumiko
authors.initials: Y
authors.lastname: Sannohe
authors.forename: Shuichi
authors.initials: S
authors.lastname: Gomi
authors.forename: Takashi
authors.initials: T
authors.lastname: Murata
authors.forename: Makoto
authors.initials: M
authors.lastname: Ohyama
authors.forename: Kumiko
authors.initials: K
authors.lastname: Yonekura
authors.forename: Minoru
authors.initials: M
authors.lastname: Kanegae
authors.forename: Jinichiro
authors.initials: J
authors.lastname: Koga
mesh_terms: D000040:Abscisic Acid / Q000737:chemistry; D002099:Cacao / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D006027:Glycosides / Q000737:chemistry; D006031:Glycosylation; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D010936:Plant Extracts / Q000032:analysis* / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*
chemical_list: D006027:Glycosides; D010936:Plant Extracts; D000040:Abscisic Acid