Anti-Inflammatory Constituents From Chaenomeles speciosa

Phytochemical investigation of fruits of Chaenomeles speciosa Lindley (Rosaceae) led to the isolation of 20 compounds including 5 flavonoids (1-5), 5 phenylpropanoids (6-10), 3 benzoic acid derivatives (11-13), 2 phloroglucinols (14 and 15), 2 purines (16 and 17), and 3 terpenoids (18-20). Their structures were elucidated by nuclear magnetic resonance analyses and from mass spectrometry data. These compounds were confirmed as catcchin (1), cpicatechin (2), catechin-5-O-p-D-glucoside (3), procyanidin B1 (4), quercetin-3-O-beta-D-glucoside (5), p-coumaric acid (6), ferulic acid (7), caffeic alcohol (8), 1-O-p-coumaroyl-beta-D-glucose (9), 1-O-cinnarnoyl-beta-D-glucose (10), p-hydroxybenzonic acid (11), protocatechuic acid (12), benzoic acid-beta-D-gentiobioside (13), phloracetophenone 4'-glucoside (14), 3,5-dihydroxyphenyl beta-D-glucopyranoside (15), adenine (16), adenosine (17), betulalbuside A (18), vomifoliol (19), and roseoside (20). Compounds 3-5, 8, 10, and 13-18 were isolated from the genus Chaenomeles and C. speciosa for the first time. Out of all these, compound 17 showed the best anti-inflammatory properties, comparable with those of the already known minocydine.