Aiming to investigate the bioactive constituents with anti-inflammatory activity from the roots of Scrophularia ningpoensis, two new compounds (1 and 3) were isolated from the extract of the roots of the plant. Their structures were elucidated on the basis of spectral analyses (UV, IR, NMR, and MS spectroscopy), as well as experimental and calculated electronic circular dichroism (ECD) analyses. All of the isolates were tested for their anti-inflammatory properties in terms of suppressing the production of NO in lipopolysaccharide-induced BV2 cells. Compound 2 exhibited stronger anti-inflammatory effects (77.65%) than the positive control curcumin (69.75%) at 10 μM.
Keywords: Scrophularia ningpoensis; Scrophulariaceae; anti-inflammatory; calculated electronic circular dichroism; chemical constituents.