8 research outputs found

    D-(+)-Dikaffeoyl-Weinsäure aus Endivien (Cichorium endivia L.)

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    The predominant caffeic acid compound of endives has been crystallized after column chromatography on polyamide and cellulose and was identified as ᴅ -(+) -dicaffeoyl tartaric acid

    Isolierung und Identifizierung der Flavon(ol)glykoside der Endivien (Cichorium endivia L.) und des Kopfsalates (Lactuca sativa L.)

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    For the first time, quercetin-3-β-ᴅ-glucuronide, quercetin-3-β-ᴅ-glucoside, quercetin-3-(O-malonyl) -β-ᴅ-glucoside and luteolin-7-/9-ᴅ-glucuronide were isolated from lettuce and kaempferol-3-β-D-glucuronide and kaempferol-3-β-ᴅ-glucoside from endives as crystals. The flavonol glucuronides are the main glycosides. Moreover a glycoside was found in endives which is very probably identical with kaempferol-3-(O-malonyl) -β-ᴅ-glucoside

    Review on nonessential constituents of vegetables

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    The constituents of tomato fruit — the influence of environment, nutrition, and genotype

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