Planta Med 2007; 73 - P_371
DOI: 10.1055/s-2007-987151

Compounds from Salvia ringens Sibth. et Sm. with cytotoxic activity

G Janicsák 1, J Hohmann 2, M Nikolova 3, E Genova 3, I Zupkó 4, P Forgo 5, I Máthé 1, 2
  • 1Institute of Ecology and Botany of the Hungarian Academy of Sciences, Alkotmány str. 2–4., Vácrátót, H-2163, Hungary
  • 2Department of Pharmacognosy, University of Szeged, Eötvös str. 6., Szeged, H-6720, Hungary
  • 3Department of Applied Botany, Institute of Botany, Bulgarian Academy of Sciences, G. Bonchev str., bl. 23, Sofia, 1113, Bulgaria
  • 4Department of Pharmacodynamics and Biopharmacy, University of Szeged, Eötvös str. 6., Szeged, H-6720, Hungary
  • 5Department of Organic Chemistry, University of Szeged, Eötvös str. 6., Szeged, H-6720, Hungary

The genus Salvia (Lamiaceae) is a rich source of non-volatile compounds (e.g. flavonoids, phenolics, di- and triterpenes) [1]. These components have several beneficial biological effects [2,3,4]. Our previous study revealed a promising cytotoxic activity of Salvia ringens Sibth. et Sm. Literature provides only a few data on this sage species, so it was decided to investigate it for its bioactive compounds. The plant material was collected in Bulgaria (Shumensko Plato National Park). An acetone extract of the roots was subjected to multiple chromatographic separations under the guidance of antiproliferative assay on HeLa cells using MTT assay. From the most active fractions seven abietane diterpenes were isolated by preparative column and thin-layer chromatographic purification. Until now, royleanone, horminone, 7-O-methylhorminone and 7-acetylhorminone were unambiguosly elucidated. The structures were established by ESI-mass spectroscopy and advanced two-dimensional NMR methods, including 1H NMR, JMOD, 1H-1H COSY, NOESY, HSQC and HMBC experiments. All the elucidated compounds were evaluated for cytotoxic activity and displayed marked concentration-dependent effects.

References: [1] Kintzios, S.E. (2000) Sage. The genus Salvia. Harwood Academic Publishers, Amsterdam. [2] Miliauskas, G. et al. (2004) Food Chem. 85: 231–237. [3] Ulubelen, A. (2003) Phytochemistry 64: 395–399. [4] Chen, X. et al. (2002) J. Nat. Prod. 65: 1016–1020.