Structures of alatanin A, B and C isolated from edible purple yam Dioscorea alata

Creator

Kumi Yoshida, Sugiyama Jogakuen University
Tadao Kondo, Sugiyama Jogakuen University
Kiyoshi Kameda, Sugiyama Jogakuen University
Shunro Kawakishi, Sugiyama Jogakuen University
Angelo Josue M. Lubag, Sugiyama Jogakuen University
Evelyn M.T. Mendoza, Sugiyama Jogakuen University
Toshi Goto, Sugiyama Jogakuen University

Abstract

Three new anthocyanins, alatanins A,B and C, were isolated from the tuber of purple yam Dioscorea alata, and their structures were determined by means of NMR spectroscopy including NOE and HOHAHA of their pertrifluoroacetylates. © 1991.

Source or Periodical Title

Tetrahedron Letters

ISSN

404039

Page

5575-5578

Document Type

Article

Recommended Citation

Yoshida, Kumi; Kondo, Tadao; Kameda, Kiyoshi; Kawakishi, Shunro; Lubag, Angelo Josue M.; Mendoza, Evelyn M.T.; and Goto, Toshi, "Structures of alatanin A, B and C isolated from edible purple yam Dioscorea alata" (2021). Journal Article. 3658.
https://www.ukdr.uplb.edu.ph/journal-articles/3658