Chemical Constituents and Anti-inflammatory Principles
from the Fruits of Forsythia suspensa

Wu, Tian-Shung

Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa

Version 2 2017-02-20, 13:05

Version 1 2017-02-20, 13:03

Posted on 2017-02-20 - 13:05

Fifty compounds were isolated from the fruits of Forsythia suspensa, including 13 new compounds characterized as eight new diterpenoids (1–8), three new lignans (9–11), a new iridoid (12), and a new triterpenoid (13). Their structures were established on the basis of spectroscopic and spectrometric analysis. Most of the isolated compounds were examined for their anti-inflammatory activity in vitro. The results showed that several compounds displayed significant inhibition of fMLP/CB-induced superoxide anion generation and elastase release, with IC₅₀ values ranging from 0.6 ± 0.1 to 8.6 ± 0.8 μg/mL and from 0.8 ± 0.3 to 7.3 ± 1.1 μg/mL, respectively.

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Kuo, Ping-Chung; Hung, Hsin-Yi; Nian, Chi-Wei; Hwang, Tsong-Long; Cheng, Ju-Chien; Kuo, Daih-Huang; et al. (2017). Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa. ACS Publications. Collection. https://doi.org/10.1021/acs.jnatprod.6b01141

https://doi.org/10.1021/acs.jnatprod.6b01141

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