A study on the chemical constituents of Veratrum nigrum L. processed by rice vinegar

作者:Cong Yue; Wang Jin Hui*; Wang Rui; Zeng Yi Mei; Liu Chang Da; Li Xian
来源:Journal of Asian Natural Products Research, 2008, 10(7): 616-621.
DOI:10.1080/10286020802133266

摘要

One new steroid alkaloid, 12 beta-hydroxylveratroylzygadenine (1) and four known compounds, verdine (2), jervine (3), veramarine (4), and veratroylzygadenine (5), have been isolated from the roots and rhizomes of Veratrum nigrum L. processed by rice vinegar. Their structures were established through a combined analysis of physicochemical properties and spectroscopic evidence. The assay results revealed that compounds 1, 4, and 5 exhibited cell toxicity against human HL-60 cells with IC(50) values 52.67, 52.90, and 56.51 mu mol/ l, respectively.