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

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

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
Volume80
Issue number4
DOIs
Publication statusPublished - 2017 Apr 28

Fingerprint

Forsythia
Lignans
Diterpenes
Pancreatic Elastase
Fruits
Superoxides
Inhibitory Concentration 50
Fruit
Anti-Inflammatory Agents
In Vitro Techniques

All Science Journal Classification (ASJC) codes

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

Cite this

Kuo, Ping Chung ; Hung, Hsin Yi ; Nian, Chi Wei ; Hwang, Tsong Long ; Cheng, Ju Chien ; Kuo, Daih Huang ; Lee, E. Jian ; Tai, Shih Huang ; Wu, Tian Shung. / Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa. In: Journal of Natural Products. 2017 ; Vol. 80, No. 4. pp. 1055-1064.
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Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa. / Kuo, Ping Chung; Hung, Hsin Yi; Nian, Chi Wei; Hwang, Tsong Long; Cheng, Ju Chien; Kuo, Daih Huang; Lee, E. Jian; Tai, Shih Huang; Wu, Tian Shung.

In: Journal of Natural Products, Vol. 80, No. 4, 28.04.2017, p. 1055-1064.

Research output: Contribution to journalArticle

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T1 - Chemical Constituents and Anti-inflammatory Principles from the Fruits of Forsythia suspensa

AU - Kuo, Ping Chung

AU - Hung, Hsin Yi

AU - Nian, Chi Wei

AU - Hwang, Tsong Long

AU - Cheng, Ju Chien

AU - Kuo, Daih Huang

AU - Lee, E. Jian

AU - Tai, Shih Huang

AU - Wu, Tian Shung

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