Antiradical Aromatic Constituents from Pleurotus eryngii

Abstract

Six aromatic compounds including a new (Z)-ferulic acid ester (1) and a new syringic acid ester (2), as well as four known ferulic acid esters (3–6), were isolated from a well-known edible mushroom, Pleurotus eryngii. Structures of these aromatics were unambiguously characterized via spectroscopic methods especially MS and NMR techniques. All the isolates were assessed for their antiradical effect and NO production inhibitory activity in RAW264.7 macrophages, and compounds 1 and 3 displayed mild DPPH radical removing activity, with IC50 values of 25.0 and 21.6 mM, respectively.