“…The compounds are mainly divided into four categories: phenylethanoid glycosides (verbascoside, isoacteoside, arenarioside, salidroside), flavonoids (kaempferol, cynaroside, luteolin, luteolin-7-O-glucuronide, apigenin, apigenin-7-O-glucoside, tricin, chrysoeriol, quercetin, diosmetin, hydroxygenkwanin), iridoids (melampyroside, shanzhiside methyl ester, aucubin, geniposide, geniposidic acid, shanzhiside methyl ester), phenolic acids (caffeic acid, trans-cinnamic acid, 2-hydroxycinnamic acid, salicylic acid, ferulic acid, 7,8-dihydroxycoumarin) and others (adenosine, syringaresinol, D-Mannitol, esculetin). 4 Numerous researches conducted on T.chebula have confirmed the presence of wide range of the phytochemicals such as flavonoids, tannins, phenolic acids and other bioactive compounds. Juang et al (2004) developed an reverse-phase HPLC method for the determination of 14 phenolic components of hydrolyzable tannins (gallic acid, chebulic acid, chebulanin, corilagin, punicalagin, neochebulinic acid, ellagic acid, chebulegic acid, chebulinic acid,1,2,3,4,6-Penta-O-galloyl-β-D-glucose, 1,6,-di-O-galloyl-D-glucose, casuarinin, 3,4,6-tri-O-galloyl-D-glucose, terchebulin) in the fruits of T.chebula.…”