TY - JOUR T1 - [Flavonols and flavones of vegetables. VII. Flavonols of leek, chive and garlic (author's transl)]. AU - Starke,H, AU - Herrmann,K, PY - 1976/1/1/pubmed PY - 1976/1/1/medline PY - 1976/1/1/entrez SP - 25 EP - 30 JF - Zeitschrift fur Lebensmittel-Untersuchung und -Forschung JO - Z Lebensm Unters Forsch VL - 161 IS - 1 N2 - Green leaves of leek and chive mainly contain kaempferol glycosides, with mono- and di-glycosides dominating in leek and di- and tri-glycosides in chive. In leek glucose is dominant as sugar component compared to xylose; in chive we found glucose and galactose. Kaempferol-3-beta-D-glucoside and kaempferol-3-xylosyl-beta-D-glucoside were isolated from leek and the 3-beta-D-glucosides of kaempferol, quercetin and isorhamnetin as by-glycosides from chive. In leek traces of quercetin-3-glucoside were identified by tlc, but no spiraeoside (quercetin-4'-glucoside) could be detected in the two species. The bulbs of garlic and leek contain only few milligram of glycosides of kaempferol and quercetin per kg fresh weight. SN - 0044-3026 UR - https://www.unboundmedicine.com/medline/citation/973445/[Flavonols_and_flavones_of_vegetables__VII__Flavonols_of_leek_chive_and_garlic__author's_transl_]_ DB - PRIME DP - Unbound Medicine ER -