Identification of two teaghrelins in Shy-jih-chuen oolong tea.

  title={Identification of two teaghrelins in Shy-jih-chuen oolong tea.},
  author={Yue-Chiun Li and Chieh-Ju Wu and Yi-Chiao Lin and Ruo-Hsuan Wu and Wen-Ying Chen and Ping-Chung Kuo and Jason T.C. Tzen},
  journal={Journal of food biochemistry},
  volume={43 4},
Teaghrelins are unique acylated flavonoid tetraglycosides originally identified in Chin-shin oolong tea, and proposed to be potential oral analogs of ghrelin. Two acylated flavonoid tetraglycosides were isolated from Shy-jih-chuen oolong tea, and their chemical structures were determined to be quercetin and kaempferol 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. These two compounds were extremely similar to the two… 

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Teaghrelins, unique acylated flavonoid tetraglycosides in Chin-shin oolong tea, are putative oral agonists of the ghrelin receptor.

Two unique acylated flavonoid tetraglycosides previously identified in Chin-shin oolong tea were demonstrated to induce hunger of rats in a food intake assay and, thus, named teaghrelin-1 and teagh Relin-2, presumably, promising oral agonists of the ghrelin receptor.

Novel Acylated Flavonol Tetraglycoside with Inhibitory Effect on Lipid Accumulation in 3T3-L1 Cells from Lu'an GuaPian Tea and Quantification of Flavonoid Glycosides in Six Major Processing Types of Tea.

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Massive accumulation of gallic acid and unique occurrence of myricetin, quercetin, and kaempferol in preparing old oolong tea.

Analyzing infusions of three old and one newly prepared oolong teas showed that significant lower (-)-epigallocatechin gallate (EGCG) but higher gallic acid contents were detected in the old teas compared to the new one, suggesting the possibility of releasinggallic acid from EGCG in old tea preparation.

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