Antioxidant activity of curtisians I-L from the inedible mushroom Paxillus curtisii.

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.