Glycolipids and phospholipids of the fruit ofElaeagnus angustifolia

The glycolipids and phospholipids of the fruit of Russian olive have been studied. The seeds yielded nine glycolipids and seven phospholipid components, and the pericarp eight glycolipids and three phospholipid components. Their fatty-acid compositions have been determined. Institute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent. Translated from Khimiya Prirodnykh Soedinenii, No. 5, pp. 646–651, September–October, 1993.