Chemical constituents and their bioactivities from truffle Hysterangium inflatum

@article{Ta2021ChemicalCA,
  title={Chemical constituents and their bioactivities from truffle Hysterangium inflatum},
  author={Meltem Taş and Selçuk K{\"u}ç{\"u}kaydın and G{\"u}lsen Tel‐Çayan and Mehmet Emin Duru and Mehmet {\"O}zt{\"u}rk and Mustafa T{\"u}rk},
  journal={Journal of Food Measurement and Characterization},
  year={2021},
  volume={15},
  pages={4181 - 4189}
}
Hysterangium inflatum is a truffle that grows naturally in the roots of Eucalyptus sp. and is distributed along the Mediterranean and Aegean coasts. Chemical investigation of the H. inflatum enabled to isolate of a new cerebroside, hysteroside (1), and seven known compounds namely, psyllic acid (2), brassicasterol (3), ergosterol (4), ergosterol d (5), ergosterol peroxide (6), ergosta-7,9,22-triene-3-O-β-d-glucoside (7) and mannitol (8). IR, NMR, MS techniques were used for structural… 
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