New constituents of sweet Capsicum annuum L. fruits and evaluation of their biological activity
Articolo
Data di Pubblicazione:
2006
Citazione:
New constituents of sweet Capsicum annuum L. fruits and evaluation of their biological activity / S. De Marino, N. Borbone, F. Gala, F. Zollo, G. Fico, R. Pagiotti, M. Iorizzi. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 54:20(2006), pp. 7508-7516.
Abstract:
Four new acyclic diterpene glycosides named capsianosides (1-4), together with 12 known compounds, were isolated from the fresh sweet pepper fruits of Capsicum annuum L., a plant used as 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 including infrared, high-resolution mass spectrometry, and one-and two-dimensional nuclear magnetic resonance and by chemical derivatization. The known capsidiol (11) showed bacteriostatic properties in vitro against Helicobacter pylori with a minimum inhibitory concentration (MIC) of 200 mu g/mL when compared with the commercial drug metronidazole (MIC, 250 mu g/mL). Some purified components were also tested for their antioxidant activities.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
2D-NMR; Antioxidant activity; Capsianosides; Capsicum annuum L.; Helicobacter pylori; Liquid chromatography; Solanaceae
Elenco autori:
S. De Marino, N. Borbone, F. Gala, F. Zollo, G. Fico, R. Pagiotti, M. Iorizzi
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