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1063864 
Journal Article 
Tea catechins and flavonoids from the leaves of Camellia sinensis inhibit yeast alcohol dehydrogenase 
Manir, MM; Kim, JK; Lee, BG; Moon, SS 
2012 
Yes 
Bioorganic & Medicinal Chemistry
ISSN: 0968-0896
EISSN: 1464-3391 
20 
7 
2376-2381 
English 
22377672 
WOS:000301379300020 
Four new quercetin acylglycosides, designated camelliquercetisides A-D, quercetin 3-O-[α-l-arabinopyranosyl(1→3)][2-O″-(E)-p-coumaroyl][β-d-glucopyranosyl(1→3)-α-l-rhamnopyranosyl(1→6)]-β-d-glucoside (17), quercetin 3-O-[2-O″-(E)-p-coumaroyl][β-d-glucopyranosyl(1→3)-α-l-rhamnopyranosyl(1→6)]-β-d-glucoside (18), quercetin 3-O-[α-l-arabinopyranosyl(1→3)][2-O″-(E)-p-coumaroyl][α-l-rhamnopyranosyl(1→6)]-β-d-glucoside (19), and quercetin 3-O-[2-O″-(E)-p-coumaroyl][α-l-rhamnopyranosyl(1→6)]-β-d-glucoside (20), together with caffeine and known catechins, and flavonoids (1-16) were isolated from the leaves of Camellia sinensis. Their structures were determined by spectroscopic (1D and 2D NMR, IR, and HR-TOF-MS) and chemical methods. The catechins and flavonoidal glycosides exhibited yeast alcohol dehydrogenase (ADH) inhibitory activities in the range of IC(50) 8.0-70.3μM, and radical scavenging activities in the range of IC(50) 1.5-43.8μM, measured by using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical.