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

Ping Chung Kuo, Hsin Yi Hung, Chi Wei Nian, Tsong Long Hwang, Ju Chien Cheng, Daih Huang Kuo, E. Jian Lee, Shih Huang Tai, Tian Shung Wu

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42 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)1055-1064
Number of pages10
JournalJournal of Natural Products
Issue number4
Publication statusPublished - 2017 Apr 28

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Molecular Medicine
  • Pharmacology
  • Pharmaceutical Science
  • Drug Discovery
  • Complementary and alternative medicine
  • Organic Chemistry


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