New chemical constituents from the fruits of Z<i>anthoxylum armatum</i> and its <i>in vitro</i> anti-inflammatory profile

<p>Chemical investigations on the fruits of <i>Zanthoxylum armatum</i> Roxb. (Rutaceae) led to the isolation of two new constituents characterised as 2<i>α</i>-methyl-2<i>β</i>-ethylene-3<i>β</i>-isopropyl-cyclohexan-1<i>β</i>, 3<i>α</i>-diol (<b>1</b>) and phenol-<i>O</i>-<i>β</i>-D-arabinopyranosyl-4′-(3″, 7″, 11″, 15″-tetramethyl)-hexadecan-1″-oate (<b>2</b>) along with known compounds <i>m</i>-methoxy palmityloxy benzene (<b>3</b>), acetyl phenyl acetate (<b>4</b>), linoleiyl-<i>O</i>-<i>α</i>-D-xylopyranoside (<b>5</b>), <i>m</i>-hydroxyphenoxy benzene (<b>6</b>) and palmitic acid (<b>7</b>). The chemical structures were established with the help of physical, chemical and spectroscopic methods. The anti-inflammatory potential of isolated compounds <b>1</b> and <b>2</b> was evaluated using <i>in vitro</i> target-based anti-inflammatory activity in LPS-stimulated primary peritoneal macrophages isolated from mice. Production of pro-inflammatory cytokines (TNF-α and IL-6) was significantly inhibited by the treatment of isolated compounds <b>1</b> and <b>2</b> in a dose-dependent manner.</p>