“…Ingredient analysis studies on quality control and standardization of the chemical constituents obtained from O. japonica are largely carried out in Korea. According to studies published until now, O. japonica has been reported to contain sterols, flavonoids, phenolic acids, and triterpenoids [ 11 ]. Twelve flavonoid compounds have been separated and identified from O. japonica , including kaempferol, quercetin, astragalin, quercitrin, isoquercitrin, cynaroside, afzelin, 3- o -a-L-rhamnosyl-7- o -13- d -glucosyl kaempferol, 3,7-di- o -13- d -glucosyl kaempferol, kaempferol 3- o -β- d -glucoside, kaempferol 3- o -β- d -galactoside, and quercetin 3- o -β- d -glucoside [ 12 , 13 ].…”