Chemical constituents from the mycelia of antrodia cinnamomea

• MING-DER WU ^[1] ; MING-JEN CHENG ^[1] ; BOR-CHEH WANG ^[1] ; WEI-YI WANG ^[1] ; JINN-TSYY LAI ^[1] ; GWO-FANG YUAN ^[1]
  1. [1] Food Industry Research and Development Institute

     Food Industry Research and Development Institute

     Taiwán

     
• Localización: Journal of the Chilean Chemical Society (Boletín de la Sociedad Chilena de Química), ISSN-e 0717-6309, ISSN 0366-1644, Vol. 52, Nº. 4, 2007, págs. 1338-1340
• Idioma: inglés
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• Resumen

  • The mycelia of Antrodia cinnamomea (BCRC 36799) were extracted and four compounds were purified: one new benzoquinone, 5-methyl-benzo[1,3]dioxole-4,7-dione (1), one new benzenoid, isobutylphenol (2), along with two known benzoquinone derivatives, 2,3-dimethoxy-5-methyl[1,4]benzoquinone (3), 2-methoxy-5-methyl[1,4]benzoquinone (4). Their structures were elucidated by intensive MS and 2D NMR study. These compounds were evaluated for their antioxidant activities in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and supero xide radical scavenging assay. Preliminary antioxidant activity data revealed that compound 4 showed a poor radical scavenging activity