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Glycosides pepper

Materska, M. et al.. Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annum L., Phytochemistry, 63, 893, 2003. [Pg.794]

Flavones are much less common and were identified in sweet red pepper (luteolin) and celery (apigenin). Cereals such as millet and wheat contain C-glycosides of flavones. -" ... [Pg.244]

Jiang, L., Kojima, H., Yamada, K., Kobayashi, A., and Kubota, K. 2001. Isolation of Some Glycosides as Aroma Precursors in Young Leaves of Japanese Pepper (Xanthoxylum piperi-tum DC.). Journal of Agricultural and Food Chemistry, 49, (12), 5888-5894. [Pg.171]

Materska, M. 2012. The scavenging effect and flavonoid glycosides content in fractions from fruits of hot pepper Capsicum annuum L. Acta Scientiarum Polonorum, Technologia Alimentaria 11(4) 363-371. [Pg.572]

Black pepper is also reported to contain flavonol glycosides (especially those of kaempferol, rhamnetin, and quercetin) in considerable concentration, as well as sterols (stigmastane-3,6-dione and stigmast-4-ene-3,6-dione) and polysaccharides. [Pg.498]

See other pages where Glycosides pepper is mentioned: [Pg.301]    [Pg.68]    [Pg.45]    [Pg.25]    [Pg.370]    [Pg.105]    [Pg.208]    [Pg.209]    [Pg.746]    [Pg.222]    [Pg.926]    [Pg.712]    [Pg.294]    [Pg.162]    [Pg.57]    [Pg.144]    [Pg.91]    [Pg.740]    [Pg.817]    [Pg.818]    [Pg.20]    [Pg.228]   
See also in sourсe #XX -- [ Pg.498 ]



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