Icariside E5

J Agric Food Chem. 2001 Apr;49(4):2022-9.

New glycosides from Capsicum annuum L. var. acuminatum. Isolation, structure determination, and biological activity.[Pubmed: 11308362]

Investigation of polar extracts from ripe fruits of Capsicum annuum L. var. acuminatum yielded three new glycosides, capsosides A (1) and B (2) and capsianoside VII (3), along with seven known compounds (4-10).
METHODS AND RESULTS:
The chemical structures were elucidated mainly by extensive nuclear magnetic resonance methods and mass spectrometry, and the biological activities of icariside E(5) (4) were tested by different assays. Icariside E(5), in contrast to capsaicin, neither induces an increase in the intracellular levels of reactive oxygen species nor affects the mitochondria permeability transition, and it does not signal through the vanilloid receptor type 1. Interestingly, this compound protects Jurkat cells from apoptosis induced by the oxidative stress mediated by serum withdrawal.
CONCLUSIONS:
These results suggest that icariside E(5) may have antioxidant properties that strengthen the importance of peppers in the Mediterranean diet.

Biochemical Systematics and Ecology,2008,36(12): 915–918.

Flavonoid glycosides and phenolic acids from Ehretia thyrsiflora[Reference: WebLink]

METHODS AND RESULTS:
Twelve compounds including six flavonoids and six phenolic acids, isoquercetrin, hyperoside, trifolin, astragalin, kaempferol 3-O-arabinosylgalactoside, quercetin 3-O-arabinosylgalactoside, rosmarinic acid, cinnamic acid, Icariside E5, ferulic acid, α-hydroxydihydrocaffeic acid, lithospermic acid B were first isolated from this species.
CONCLUSIONS:
The considerable phenolic compounds existed in this species have important systematic significance in the argument of the family the Boraginaceae.