Hymenoxys tumeri

Cabrera and Hymenoxys tumeri K. Parker (Compositae) [20]. The sweetness of this compound was increased to 400 times that of sucrose by methylation at the 4 -OH position (70) [20]. Two dihydroflavonols, huangqioside E (75) and neoastilbin (76), were isolated from Engelhardtia chrysolepis Hance (Juglandaceae) [95]. However, their sweetness was not evaluated. A series of three sweet additional dihydroflavonols (72-74) was isolated from H. tumeri [94]. 

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See also in sourсe #XX -- [ ]

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