title: New phenolic compounds from Camellia sinensis L. fermented leaves.
abstract: Two new phenolic compounds (1 and 2, named as teasperol and teasperin, respectively) were isolated from fermented tea (Camellia sinensis L.) products, together with known phenolic compounds. Teasperol (1) was isolated from Chinese traditional post-fermented tea leaves (Liu-pao tea) and teasperin (2) was from a Japanese tea product which was selectively fermented with Aspergillus sp. The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data.
authors.affiliation: Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga, 840-8502, Japan.
authors.forename: Ayaka
authors.initials: A
authors.lastname: Kanegae
authors.forename: Arisa
authors.initials: A
authors.lastname: Sakamoto
authors.forename: Hideyuki
authors.initials: H
authors.lastname: Nakayama
authors.forename: Yoko
authors.initials: Y
authors.lastname: Nakazono
authors.forename: Ichiro
authors.initials: I
authors.lastname: Yakashiro
authors.forename: Yosuke
authors.initials: Y
authors.lastname: Matsuo
authors.forename: Takashi
authors.initials: T
authors.lastname: Tanaka
authors.forename: Kanji
authors.initials: K
authors.lastname: Ishimaru
mesh_terms: D001230:Aspergillus / Q000502:physiology; D028241:Camellia sinensis / Q000737:chemistry*; D005285:Fermentation; D015394:Molecular Structure; D010636:Phenols / Q000737:chemistry / Q000302:isolation & purification*; D018515:Plant Leaves / Q000737:chemistry*; D010946:Plants, Medicinal; D013662:Tea / Q000737:chemistry*
chemical_list: D010636:Phenols; D013662:Tea; C000588497:teasperin; C000588496:teasperol