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

Author: HS Kang Affiliation: KRIBB, 52 Eoeun-dong, Yuseong, Daejeon 305-806, Korea.EM JunSH ParkSJ HeoTS LeeAll authors
Edition/Format: Article Article : English
Publication:Journal of natural products, 2007 Jun; 70(6): 1043-5
Other Databases: WorldCatWorldCat
Summary:
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  Read more...
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Document Type: Article
All Authors / Contributors: HS Kang Affiliation: KRIBB, 52 Eoeun-dong, Yuseong, Daejeon 305-806, Korea.; EM Jun; SH Park; SJ Heo; TS Lee; ID Yoo; JP Kim
ISSN:0163-3864
Language Note: English
Unique Identifier: 145503532
Awards:

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 microM, 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 microM, respectively.

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