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  • Title: New constituents of sweet Capsicum annuum L. fruits and evaluation of their biological activity.
    Author: De Marino S, Borbone N, Gala F, Zollo F, Fico G, Pagiotti R, Iorizzi M.
    Journal: J Agric Food Chem; 2006 Oct 04; 54(20):7508-16. PubMed ID: 17002415.
    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 microg/mL when compared with the commercial drug metronidazole (MIC, 250 microg/mL). Some purified components were also tested for their antioxidant activities.
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