Cultivated fruiting body of Grifola frondosa is a culinary and medicinal mushroom. In this study, we investigated its functional food value. Extracts of its fruiting body afforded known compounds, glycerides (1 and 2), sterols (3–5), a glucosylceramide (6), a α-glucose dimer (7), a phospholipid (8) and α-glucans as elucidated by spectroscopic methods. This is the first report of compounds 2, 5 and 8 from the fruiting body of G. frondosa. Most of the pure isolates showed antiinflammatory and antioxidant activities as demonstrated by inhibitions of cyclooxygenase enzymes (COX-1 and -2) and lipid peroxidation (LPO), respectively. Compounds 1, 4, and 5 from this mushroom inhibited COX enzymes at 100 µg/mL similar to aspirin, naproxen and ibuprofen, the non-steroidal antiinflammatory drugs (NSAIDs) used as controls in the assays.

Grifola frondosa的栽培子实体是一种烹饪和药用蘑菇。在这项研究中，我们调查了其功能性食品的价值。其子实体得到的已知化合物的提取物，甘油酯（1和2），甾醇（3 - 5），一个葡糖（6），一个α-葡萄糖二聚体（7），磷脂（8）和α葡聚糖作为阐明由光谱方法。这是化合物的第一次报告2，5和8从子实体灰树花。多数纯净分离物均显示出抗炎和抗氧化活性，分别通过抑制环氧合酶（COX-1和-2）和脂质过氧化（LPO）得以证明。化合物1，4，和5从这个蘑菇抑制COX酶在100微克/毫升类似阿司匹林，萘普生和用作测定控制布洛芬，非甾体抗炎药（NSAID）。