Genetic Variation of Flavonols Quercetin, Myricetin, and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects

@inproceedings{Jeganathan2016GeneticVO,
  title={Genetic Variation of Flavonols Quercetin, Myricetin, and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects},
  author={Brasathe Jeganathan and P A Nimal Punyasiri and J. Dananjaya Kottawa-Arachchi and Mahasen A. B. Ranatunga and I. Sarath B. Abeysinghe and M. T. Kumudini Gunasekare and B. M. Ratnayake Bandara},
  booktitle={International journal of food science},
  year={2016}
}
Flavonol glycosides in tea leaves have been quantified as aglycones, quercetin, myricetin, and kaempferol. Occurrence of the said compounds was reported in fruits and vegetable for a long time in association with the antioxidant potential. However, data on flavonols in tea were scanty and, hence, this study aims to envisage the flavonol content in a representative pool of accessions present in the Sri Lankan tea germplasm. Significant amounts of myricetin, quercetin, and kaempferol have been… CONTINUE READING

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