RESUMEN
<p><b>OBJECTIVE</b>To study the chemical constituents of the fruit of Aristolochia contorta.</p><p><b>METHOD</b>The compounds were isolated by chromatographic techniques and crystalization, the structures were elucidated by spectrum analysis.</p><p><b>RESULT</b>Fifteen compounds were isolated from the dry fruit of A. contorta, which were six aristolochic acids: aristolochic acid I, aristolochic acid III a, aristolochic acid IVa, aristolochic acid II, aristolochic acid III and aristolochic acid VIIa. Three aristolactams: aristololactam I, aristololactam II and aristololactam IIIa. Three phenolic acids syringic acid, vanillic acid and p-coumaric acid. Three other type compounds: pentacosane acid, beta-sitosterol and daucossterol.</p><p><b>CONCLUSION</b>Aristolochic acid III, aristolochic acid VIIa, aristololactam IIIa, and penfacosane acid were isolated from A. contorta for the first time, and compounds 4-13 were isolated from the furit of A. contorta for the first time.</p>