Planta Med 2003; 69(11): 1063-1066
DOI: 10.1055/s-2003-45159
Letter
© Georg Thieme Verlag Stuttgart · New York

Antioxidant Activity of Curtisians I - L from the Inedible Mushroom Paxillus curtisii

Dang Ngoc Quang1 , Toshihiro Hashimoto1 , Makiko Nukada2 , Isao Yamamoto2 , Masami Tanaka1 , Yoshinori Asakawa1
  • 1Faculty of Pharmaceutical Sciences, Tokushima Bunri University, Tokushima, Japan
  • 2Faculty of Food Culture, Kurashiki Sakuyo University, Kurashiki, Japan
Further Information

Publication History

Received: May 26, 2003

Accepted: August 16, 2003

Publication Date:
09 January 2004 (online)

Abstract

Four p-terphenyl derivatives named curtisians I - L (1 - 4) were isolated from the MeOH extract of the fruit bodies of Paxillus curtisii. Their structures were elucidated by 2D NMR, MS, IR and UV spectroscopy and chemical reaction. The absolute configurations of curtisians were determined by GC-MS on a chiral column of the hydrolyzed products with authentic samples. Their antioxidative activities were also estimated by examination of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging effect.

References

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Yoshinori Asakawa

Faculty of Pharmaceutical Sciences

Tokushima Bunri University

Yamashiro-cho

Tokushima 770-8514

Japan

Fax: +88-655-3051

Email: asakawa@ph.bunri-u.ac.jp