Chemical Constituents and Bioactive Principles from the Mexican Truffle and Fermented Products of the Derived Fungus Ustilago maydis MZ496986

Agriculture & Biology

• truffles 71%
• Ustilago zeae 71%
• inhibitory concentration 50 44%
• galls 37%
• fungi 30%
• corn 21%
• functional foods 17%
• lipopolysaccharides 16%
• inflammation 15%
• macrophages 15%
• nitric oxide 15%
• phytochemicals 15%
• cytotoxicity 14%
• blood vessels 14%
• brain 12%
• pathogens 10%
• mice 9%
• cells 5%
• methodology 4%

Chemical Compounds

• DIMBOA 100%
• Anticoagulant Agent 66%
• Chemical Entity 66%
• Pharmacological Property 60%
• Lipopolysaccharide 56%
• Nitric Oxide 49%
• Food 36%

Medicine & Life Sciences

• Ustilago 86%
• Inhibitory Concentration 50 47%
• Fungi 46%
• Zea mays 42%
• 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one 41%
• 15-Hydroxy-11 alpha,9 alpha-(epoxymethano)prosta-5,13-dienoic Acid 22%
• Functional Food 21%
• Phytochemicals 18%
• Lipopolysaccharides 14%
• High Pressure Liquid Chromatography 14%
• Nitric Oxide 14%
• Blood Platelets 13%
• Macrophages 12%
• Pharmacology 11%
• Inflammation 10%
• Blood Vessels 10%
• Brain 8%