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Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be 13,26-epoxy-3β,11α-dihydroxyolean-12-one and 3β,11α,13β-trihydroxyolean-12-one. Two known triterpenes were(More)
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