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

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,...