Planta Med 2016; 82 - PC30
DOI: 10.1055/s-0036-1578732

Bioactive Constituents From Rhus Punjabensis Stewart. (Anacardiaceae)

S Tabassum 1, N Freitas Fernandes 2, I ul-Haq 1, GM Khan 1, MA Khan 1, EJ Carcache de Blanco 2
  • 1Faculty of Biological Sciences, Quaid-i-Azam University Islamabad, 45320, Pakistan
  • 2College of Pharmacy, The Ohio State University Columbus, Ohio 43210

Rhus punjabensis Stewart is a plant from the family Anacardiaceae and the genus Rhus. The leaves of R. punjabensis were collected in the Northern areas of Pakistan. The plants from this family are mostly characterized by small trees and shrubs, whose leaves can be alternate, simple or compound, and the flowers bisexual or unisexual [1]. Plants from the genus Rhus are used by indigenous people as medicinal plants [2]. In the local vicinity of Karak, KPK Pakistan, R. punjabensis and allied species of Rhus are used in folk medicine to treat hepatitis and other ailments. The juice is employed as sedative, anti-rheumatic, anti-diabetic and tonic agent [3]. The scientific literature on R. punjabensisis is very sporadic and to the best of our knowledge, the phytochemical composition and biological activities of this plant remains uncharacterized. Thus, the aim of this study is to investigate the cytotoxic potential of R. punjabensis leaf extracts and compounds against different cancer cell lines by using the sulforhodamine B (SRB) assay. The methanol extract exhibited the most cytotoxic effect against DU-145 and HL-60 cancer cell lines with an ED50 valve of 0.082 µg/mL. Compounds 1 and 4 exhibited cytotoxicity against several cancer cell lines, but compound number 4 was deemed as the most active against HL-60 leukemia cells (ED50 1.1 µg/mL) and DU-145 prostate cancer cells (ED50 3.37 µg/mL). The structure of compound 4 was determined on the basis of spectroscopic data interpretation as well as by comparisons with the literature.

References: [1]Kossah R, Nsabimana C, et al. (2010) Research Journal of Phytochemistry, 4: 146 – 153. [2] Rayne S and Mazza G. (2007) Foods for Human Nutrition, 62: 165 – 175. [3] Cho J Y, Sohn M J et al. (2010 Food Chemistry, 123: 501 – 506.