Chen Jian Chao, Chiu Ming Hua, Nie Rui Lin, Cordell Geoffrey A, Qiu Samuel X
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650204, Yunnan, P.R. China.
Nat Prod Rep. 2005 Jun;22(3):386-99. doi: 10.1039/b418841c. Epub 2005 Apr 4.
The natural cucurbitacins constitute a group of triterpenoid substances which are well-known for their bitterness and toxicity. Structurally, they are characterized by the tetracyclic cucurbitane nucleus skeleton, namely, 19-(10-->9beta)-abeo-10alpha-lanost-5-ene (also known as 9beta-methyl-19-norlanosta-5-ene), with a variety of oxygen substitutions at different positions. According to the characteristics of their structures, cucurbitacins are divided into twelve categories. The biological effects of the cucurbitacins are also covered.
天然葫芦素是一类三萜类物质，以其苦味和毒性而闻名。在结构上，它们的特征是具有四环葫芦烷核骨架，即19-(10→9β)-去甲-10α-羊毛甾-5-烯（也称为9β-甲基-19-降羊毛甾-5-烯），在不同位置有多种氧取代。根据其结构特点，葫芦素可分为十二类。文中还介绍了葫芦素的生物学效应。
