The fruit contains flavonoids, e.g. isorhamnetin, isorham-netin-3-O-β-D-glucoside, isorhamnetin-3-O-β-rutinoside, rutin, astragalin, quercetin and kaempferol, also has vitamins A, B1, B2, C and E, dehydroascorbic acid, folic acid, carotene, carotenoids, catechin, anthocyanin.

The seed has fatty acids, such as palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. Non-saponified substances include zeaxanthin, cryptoxanthin, alpha-, gamma-, and δ-carotenes, sitosterol, β-sitosterol can-of β -D-glucoside, and phosphatide. The peel has serotonin and glucofrangulin. The leaf has ascorbic acid, dehydroascorbic acid, isorhamnetin, and carotene. The root bark has alkaloids, and the root nodule contains hemin.

An investigation on its chemical composition shows that 75% ethanol extract in fruit and 80% acetone plus chloroform in twig is able to let lipopolysaccharide (LPS) and recombinant murine interferon (IFN)-γ activate phagocytic cells, that is, the generation of nitric oxide (NO) is inhibited in RAW264.7 cells. Three known flavonoids (quercetin (1), kaempferol (2), isorhamnetin (3)) and two known terpenoids (AHA (4), ursolic acid (5)) can be isolated from the fruit. This experiment extracted AHA from its fruit for the first time; a new terpene - 2-O-caffeoyl-glutamyl acid (6) as well as three known terpenes - oleanol (7), 6 - methoxy-2H-1-phenyl pyrene (8) and β-ol (9) from its bark.