01436nas a2200253 4500008004100000245004700041210004700088260001500135300001200150490000700162520075500169653001400924653002300938653002000961653002200981100002001003700002001023700002101043700002001064700002401084700001701108700002101125856003601146 2020 eng d00aPhenolic Compounds from Caesalpinia sappan0 aPhenolic Compounds from Caesalpinia sappan cMarch 2020 a410-4140 v123 a

Introduction: Caesalpinia sappan L., a traditional ingredient of food and beverages in South East Asia, was investigated for its chemical constituents. Methods: The compounds were isolated by column chromatography and their chemical structures were elucidated by NMR spectroscopy and confirmed by comparison of their NMR data with literature data. Results: Repeated column chromatography of the EtOAc-soluble fraction from the heartwood of C. sappan resulted in the isolation of sappanchalcone (1), caesalpiniaphenol G (2), and quercetin (3). Conclusion: Three phenolic compounds have been successfully isolated from C. sappan.

10aAnalgesic10aCaesalpinia sappan10aCaesalpiniaceae10aHomoisoflavonoids1 aNguyen, Van, Ba1 aVu, Binh, Duong1 aPham, Gia, Khanh1 aLe, Bach, Quang1 aNguyen, Van, Chuyen1 aVan Men, Chu1 aNguyen, Van, Thu uhttps://phcogj.com/article/1120