Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 54, Issue 20, Pages 7508-7516Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf061404z
Keywords
Capsicum annuum L.; Solanaceae; capsianosides; 2D-NMR; Helicobacter pylori; antioxidant activity; liquid chromatography
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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.
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