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The use of honey locust in food prompted us to study its flowers for functional food constituents. Bioassay-guided purification of hexane, ethyl acetate and methanolic extracts of its flowers afforded three new betulinic acid esters (1–3), one new linalool carboxylic acid ester (4), known terpenoids (5–7) and known polyphenols (8–11), as elucidated by spectroscopic methods. The extracts and terpenoids...
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