Phenolic components from the fruits of Solanum xanthocarpum with anti-inflammatory activity

• Published in: Natural product research Vol. 38; no. 6; pp. 1007 - 1015
• Main Authors: Liu, Yan, Yang, Rui, Zou, Hai-Dan, Xu, Zhen-Peng, Pan, Juan, Wu, Jia-Tong, Guan, Wei, Hao, Zhi-Chao, Algradi, Adnan Mohammed, Kuang, Hai-Xue, Yang, Bing-You
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 18-03-2024; Taylor & Francis Ltd
• Subjects: Anti-inflammatory; Anti-inflammatory agents; Fruits; Inflammation; Lipopolysaccharides; Nitric oxide; Phenolic; Phenolic compounds; Phenols; Solanum xanthocarpum; Phenolic; Anti-inflammatory; Solanum xanthocarpum
• ISSN: 1478-6419; 1478-6427
• DOI: 10.1080/14786419.2023.2211217

Two new compounds (1 and 2), along with thirty-one known compounds (3-33) were isolated from the fruits of Solanum xanthocarpum. The structure of isolates was elucidated by analysis of spectroscopic data and the physicochemical methods. Meanwhile, the anti-inflammatory activity of isolates was determined using LPS-induced RAW 264.7 cells. The results of anti-inflammatory assays indicated that most isolated compounds (3, 4, 6, 8-14, 17-20, and 30) possessed significant nitric oxide (NO) production inhibition in lipopolysaccharide (LPS)-induced RAW 264.7 cells with IC
50
values ranging from 14.33 to 48.55 μM.