Constituents of Pepper. Part III. Isobutyl Amides from Pepper (piper Nigrum L.).

Four isobutyl amides were isolated from the fruits of white pepper (Piper nigrum L.) and identified to be N-isobutyl-1 3-(3, 4-methylenedioxyphenyl)-2E, 4E, 12E-tridecatrienamide (3, guineensine), N-isobutyl-2E, 4E, 8Z-eicosatrienamide (5), N-isobutyl-2E, 4E-octadecadienamide (6) and N-isobutyl-2E, 4E-decadienamide (7, pellitorine).