“…These were mainly flavonoids, coumarins, lignans, sterols (Seca and Silva, 2007), terpenoids (Sezik et al, 2005;Boti et al, 2006;Martin et al, 2006;Okasaka et al, 2006;Seca and Silva, 2007;Chang et al, 2008;Seca et al, 2008), polysaccharides (Schepetkin et al, 2005), other aliphatic and aromatic compounds (Seca and Silva, 2007). Among these compounds diterpenoids such as hinokiol isolated from J. polycarpos was shown to exert anti-inflammatory activity (El-Sayed, 1998).…”