Six New Constituents from the Fruit of Hypericum patulum and Their Anti‐Inflammatory Activity

Four new xanthone glucosides, 3‐hydroxy‐2‐methoxyxanthone‐4‐O‐β‐D‐glucopyranoside (1), 4,8‐dihydroxy‐2‐methoxyxanthone‐3‐O‐β‐D‐glucopyranoside (2), 2‐methoxyxanthone‐5‐O‐β‐D‐glucopyranoside (3), 4‐hydroxy‐2‐methoxyxanthone‐3‐O‐β‐D‐glucopyranoside (4), a new phenolic acid, 4,4′‐dihydroxy‐3,3′‐imino‐di‐benzoic acid monomethyl ester (5), and a new isoquinoline, methyl 6‐hydroxy‐1‐oxo‐1,2,3,4‐tetrahydroisoquinoline‐4‐carboxylate (6) were isolated from the fruit of Hypericum patulum. The structural elucidation of the isolated compounds was primarily based on HR‐ESI‐MS, UV, IR, 1D and 2D NMR. All compounds were evaluated for their inhibitory effect against LPS‐induced NO production in RAW 264.7 cells. Compound 2, 3 exhibited moderate inhibitory activity against NO production.