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

@article{Li2019IdentificationOT,
  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},
  year={2019},
  volume={43 4},
  pages={
          e12810
        }
}
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.
TLDR
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.
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