Objective: To study the chemical constituents from the fruits of Solanum virginianum. Methods: By means of preparative HPTLC and column chromatography over silica gel and Sephadex LH-20, compounds were isolated and purified. Their structures were elucidated by physico-chemical properties and spectral analyses. Results: Twelve compounds were obtained and identified as: 5-hydroxy-8-methoxy-6,7-methylenedioxyflavone (1), 7-hydroxy-6-methoxy coumarin (2), fraxetin (3), 5-hydroxy- 6,7,3',4'-tetramethoxyflavone (4), 5-hydroxy-4',6,7-trimethoxyflavone (5), dihydro-N-feruloyltyramine (6), N-trans-coumaroyltyramine (7), 5,3'-dihydroxy-6,7,4'-tritermethoxyflavone (8), N-[2-(3,4-dihydroxyphenyl)-2-hydroxyethyl]-3-(4-methoxyphenyl)-prop-2-enamide (9), N-trans-coumaroyloctopamine (10), 5,7,4'-trihydroxy-6-methoxyflavone (11), and 5,7,4'-trihydroxy-8-methoxyflavone (12). Conclusion: Compound 1 is a new flavonoid, named as solacarpumon, and compounds 2-12 are isolated from Solanum virginianum for the first time.