New Constituents of Sweet Capsicum annuum L. Fruits and Evaluation of Their Biological Activity

详细信息    查看全文

• 作者：Simona De Marino ; Nicola Borbone ; Fulvio Gala ; Franco Zollo ; Gelsomina Fico ; Rita Pagiotti ; Maria Iorizzi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：October 4, 2006
• 年：2006
• 卷：54
• 期：20
• 页码：7508 - 7516
• 全文大小：130K
• 年卷期：v.54,no.20(October 4, 2006)
• ISSN：1520-5118

文摘

Four new acyclic diterpene glycosides named capsianosides (1-4), together with 12 knowncompounds, were isolated from the fresh sweet pepper fruits of Capsicum annuum L., a plant usedas a vegetable food, spice, and external medicine. The chemical structures of new natural compounds,as well as their absolute configurations, were established by means of spectroscopic data includinginfrared, high-resolution mass spectrometry, and one- and two-dimensional nuclear magneticresonance and by chemical derivatization. The known capsidiol (11) showed bacteriostatic propertiesin vitro against Helicobacter pylori with a minimum inhibitory concentration (MIC) of 200 g/mL whencompared with the commercial drug metronidazole (MIC, 250 g/mL). Some purified componentswere also tested for their antioxidant activities.