Phenolic components from Rhus parviflora fruits and their inhibitory effects on lipopolysaccharide-induced nitric oxide production in RAW 264.7 macrophages

Nine phenolic compounds, phloracetophenone-4-O-β-d-glucopyranoside (1), p-hydroxybenzoic acid-4-O-β-d-glucopyranoside (2), leonuriside A (3), 3-methoxy-4-hydroxyphenol-1-O-β-d-glucopyranoside (4), cis-p-coumaric acid-4-O-β-d-glucopyranoside (5), trans-p-coumaric acid-4-O-β-d- glucopyranoside (6), trans-p-coumaric acid-9-O-β-d-glucopyranoside (7), (-)-shikimic acid (8) and (-)-methyl shikimate (9), were isolated for the first time from the fruits of Rhus parviflora. Compounds 1, 3-6 and 8 inhibited lipopolysaccharide-stimulated nitric oxide (NO) production and inducible NO synthase expression in RAW 264.7 macrophages with IC50 values of 9.24 ± 1.20, 21.37 ± 2.02, 23.07 ± 1.58, 9.86 ± 0.98, 19.05 ± 1.66 and 11.3 ± 1.54 M, respectively. The results indicated possible use of compounds for the treatment of inflammatory diseases.