Isolation of Camelliaside C from “Tea Seed Cake” and Inhibitory Effects of Its Derivatives on Arachidonate 5-Lipoxygenase

Abstract

A new flavonol glycoside, camelliaside C, was isolated from “tea seed cake” prepared from the defatted seeds of Camellia sinensis O. Kuntze. The structure was determined as kaempferol 3-O-β-D-galactopyranosyl-(l→2)-β-D-glucopyranoside by spectroscopic methods (FAB-MS, UV, IR, 1H- and 13C-NMR) and the enzymatic transformation of camelliaside C to astragalin. Camelliaside C showed an inhibitory effect on the arachidonate 5-lipoxygenase of RBL-1 cells (IC50: 1.4 x 10-4M) as did camelliaside A and B isolated from the same product. © 1993, The Pharmaceutical Society of Japan. All rights reserved.