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Ruwenine and ruzorine: Pyrrolizidine alkaloids of Senecio ruwenzoriensis
(Pergamon, 1992-09-01)
A reinvestigation of Kenyan Senecio ruwenzoriensis reported to contain two alkaloids of unknown structures, ruwenine and ruzorine, resulted in the isolation of the pyrrolizidine alkaloid isoline, accompanied by what appeared ...
Errata. Pyrrolizidine Alkaloids from Senecio hadiensis
(American Chemical Society, 1991-09)
17-Oxosparteine (1 mg), -isolupanine (3 mg), and N-methylcytisine (2 mg) were iden- tified by ms and tic comparisons with authentic samples (6,8). Catalytic reduction (2 mg) of 5,6-dehydrolu- panine (4 mg), oil, ms (9) ...
The pyrrolizidine alkaloids of Senecio syringifolius and S. hadiensis from Kenya
(Pergamon, 1993-01-01)
Angularine, rosmarinine and 12-O-acetylrosmarine, together with their N-oxides were isolated from epigeal parts of S. syringifolius, while
Flavonoids from Tephrosia interrupta and T. linearis.
(CABI DIRECT, 1990)
In east Africa, medicinal uses have been reported for the roots of T. interrupta (coughs and treatment of women after childbirth) and the leaves of T. linearis ([unspecified] diseases in infants). Flavonoid analyses are ...
Chinchona Alkaloid from Dendrosenecio kilimanjari subsp. cottonii
(Georg Thieme Verlag Stuttgart· New York, 1997-02)
Investigation of the Tanzanian Dendrosenecio kilimanjari subsp. cottonii resulted in the isolation of the cinchona alkaloid, cinchonidine (2). Conversion of cinchonidine to deoxy-cinchonidine was achieved in high yield ...
Isolation and chemical characterisation of pyrrolisidine alkaloids from some senecio
(University of Calgary, 1991)
Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas
(1997)
The Ñavanol composition and ca† eine content of green tea leaf, black tea quality
parameters of theaÑavins, thearubigins, liquor brightness and total colour varied more
among clones than with time of the year. In green ...
The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998)
Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index
and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of
Group I volatile flavour compounds ...
The effects of altitude on the chemical composition of black tea
(John Wiley & Sons, Ltd, 1990-01-01)
Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due
to variations in altitude within a radius of 10 km were determined. There were significant (P=
0.05) changes in all the quality parameters ...
The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998-04)
Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds ...