Related Experiment Videos
Minor components in food plants--Note I. Flavonol glycosides from Ullucus tuberosus
A Dini1, L Rastrelli, P Saturnino
1Dipartimento di Chimica delle Sostanze Naturali, Facoltà di Farmacia, Università di Napoli Federico II.
Bollettino Della Societa Italiana Di Biologia Sperimentale
|December 1, 1991
Abstract:
This work deals with the isolation and characterization in Ullucus tuberosus of flavonoids, a class of natural products influencing potentially the taste and nutritional value of the plant food. The three flavonoids, rutin, narcissin and kaempferol 3-O-(2",6"-di-O-alpha-L-rhamnopyranosil)-beta-D-glucopyranoside, isolated, are devoid of taste, but appear to possess health promoting effects.