Identification of the characteristic components in walnut and anti-inflammatory effect of glansreginin A as an indicator for quality evaluation

Walnut is a nutritious food material, but only a few studies have been conducted on the mechanisms of its functions and the technique for quality evaluation. Therefore, we analyzed the components in aqueous methanol extract of walnut, and characterized 30 components, including three new compounds, glansreginin C, ellagic acid 4-O-(3'-O-galloyl)-β-D-xyloside, and platycaryanin A methyl ester. We analyzed the extracts of other nuts using HPLC and...