Cyathusals A, B, and C, antioxidants from the fermented mushroom Cyathus stercoreus

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Title
Cyathusals A, B, and C, antioxidants from the fermented mushroom Cyathus stercoreus
Author(s)
H S Kang; E M Jun; Soon Hye Park; S J Heo; T S Lee; Ick Dong Yoo; Jong Pyung Kim
Bibliographic Citation
Journal of Natural Products, vol. 70, no. 6, pp. 1043-1045
Publication Year
2007
Abstract
Three new polyketide-type antioxidative compounds, cyathusals A (1), B (2), and C (3), and the known pulvinatal (4) were obtained from the fermented mushroom Cyathus stercoreus. The structures of the compounds were characterized on the basis of NMR and mass spectroscopic data. Cyathusals A, B, and C and pulvinatal showed free radical scavenging activities on the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical with EC50 values of 41.6, 46.0, 26.6, and 28.6 μM, respectively, and on the 2,2′-azinobis(3- ethylbenzothiazoline-6-sulfonate) (ABTS) cation radical with EC50 values of 7.9, 11.1, 9.1, and 8.4 μM, respectively.
ISSN
0163-3864
Publisher
Amer Chem Soc
DOI
http://dx.doi.org/10.1021/np060637h
Type
Article
Appears in Collections:
Ochang Branch Institute > Natural Product Research Center > 1. Journal Articles
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