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Abstract: One alkyl glycoside, saussurostelloside A (1), two phenolic glycosides, saussurostellosides B1 (2) and B2 (3), and 27 known compounds, including eleven flavonoids, seven phenolics, six lignans, one neolignan, one phenethyl glucoside and one fatty acid, were isolated from an ethanol extract of Saussurea stella (Asteraceae). Their structures were elucidated by NMR, MS, UV, and IR spectroscopic analysis. Of the known compounds, (+)-medioresinol-di-O-β-d-glucoside (7), picraquassioside C (10), and diosmetin-3′-O-β-d-glucoside (27) were isolated from the Asteraceae family for the first time, while (+)-pinoresinol-di-O-β-d-glucoside (6), di-O-methylcrenatin (11), protocatechuic acid (14), 1,5-di-O-caffeoylquinic acid (17), formononetin (28), and phenethyl glucoside (29) were isolated from the Saussurea genus for the first time. The anti-inflammatory activities of three new compounds (1–3), five lignans ((−)-arctiin (4), (+)-pinoresinol-4-O-β-d-glucoside (5), (+)-pinoresinol-di-O-β-d-glucoside (6), (+)-medioresinol-di-O-β-d-glucoside (7) and (+)-syringaresinol-4-O-β-d-glucoside (8)), one neolignan (picraquassioside C (10)), and one phenolic glycoside (di-O-methylcrenatin (11)) were evaluated by testing their inhibition of the release of β-glucuronidase from PAF-stimulated neutrophils. Only compound 5 showed moderate inhibition of the release of β-glucuronidase, with an inhibition ratio of 39.1%. [Copyright &y& Elsevier]