Absolute Configurations and NO Inhibitory Activities of Terpenoids from Curcuma longa

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• 作者：Jing Xu ; Feifei Ji ; Jing Kang ; Hao Wang ; Shen Li ; Da-Qing Jin ; Qiang Zhang ; Hongwei Sun ; Yuanqiang Guo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：June 24, 2015
• 年：2015
• 卷：63
• 期：24
• 页码：5805-5812
• 全文大小：358K
• ISSN：1520-5118

文摘

Curcuma longa L., belonging to the Zingiberaceae family, is a perennial herb and has been used as a spice and a pigment in the food industry. In the ongoing search for inhibitory reagents of NO production and survey of the chemical composition of natural vegetable foods, the chemical constituents of C. longa used as spice were investigated. This investigation resulted in the isolation of 2 new terpenoids and 14 known analogues. Their structures were established on the basis of the extensive analyses of 1D and 2D NMR spectroscopic data, and the absolute configurations of 1鈥?b>4 were elucidated by comparison of the calculated and experimental ECD spectra. Among them, compound 1 is a rare norditerpene with an ent-labdane skeleton, and 2 is a skeletally novel sesquiterpene having an eight-membered ring. All of the compounds were found to possess NO inhibitory activities in murine microglial BV-2 cells. The discovery of two new compounds in this chemical investigation further disclosed the chemical composition of C. longa used a food spice, and the bioassay implied that the natural food spice C. longa, containing terpenoids with NO inhibitory activities, may be potentially promotive to human health.