Ujihara Tomomi, Hayashi Nobuyuki
National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization, Shimada, Shizuoka, Japan.
Biosci Biotechnol Biochem. 2009 Dec;73(12):2773-6. doi: 10.1271/bbb.90514. Epub 2009 Dec 7.
Eight catechins reduced the color of a monoglucosyl rutin solution, the gallate-type catechins having a greater effect than the non-gallate-type catechins. Each catechin formed a 1:1 complex with monoglucosyl rutin. The binding constants of the gallate-type catechins were larger than those of the non-gallate type. These results indicate that the degree of color change in the monoglucosyl rutin solution depended on the ability of each catechin to form a complex with monoglucosyl rutin.
