Three new constituents from the fungus of Monascus purpureus and their anti-inflammatory activity

@article{Wu2019ThreeNC,
  title={Three new constituents from the fungus of Monascus purpureus and their anti-inflammatory activity},
  author={H. Wu and M. Cheng and Ming-Der Wu and Jih-Jung Chen and Yen-Lin Chen and Hsun-Shuo Chang},
  journal={Phytochemistry Letters},
  year={2019},
  volume={31},
  pages={242-248}
}
Abstract A chemical study on the EtOAc-soluble fraction of the 95% EtOH extract of red yeast rice fermented with the fungus Monascus purpureus BCRC 38110 (Eurotiaceae) has resulted in the isolation of three new compounds, i.e., two new 5′,6′-dihydrospiro[isochromane-1,2′-pyran]-4′(3′H)-one derivatives, designated as monascuspirolide A (1) and monascuspirolide B (2) and one benzenoid derivative, monapurpureusin B (3), together with three known compounds, monaspurpurone (4), monascin (5), and… Expand
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