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Polyphenolic compounds from pericarps of Myrtus communis

Pharmaceutical Biology 37(1): 28-31

Polyphenolic compounds from pericarps of Myrtus communis

From fruits of Myrtus communis L. (Myrtaceae) myricetin-3-O-rhamnoside or myricitrin (1), hesperetin-7-O-rhamnoglucoside or hesperidin (2), hesperetin-2'-O-methyl-chalcone-4'-O-rhamnoglucoside (3) and esculetin-6-O-glucoside or esculin (4) were isolated. This is the first report of compounds 2, 3 and 4 isolated from M. communis.

Accession: 011167112

DOI: 10.1076/phbi.

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Hinou, J.; Demetzos, C.; Harvala, C., 1989: Polyphenolic compounds of Myrtus communis. The species is used in perfumery and for its antibacterial properties. The fruits yielded the following new compounds: kaempferol, quercetin, myricetin, myricetin 3-O-glucoside, myricetin 3,3-di-O-galactoside, myricetin 3-rutinoside, aesculin, sco...

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