“…Among these compounds, two new compounds, bakuisoflavone (1) and bakuflavanone (2), were elucidated to be 4′,7-dihydroxy-3′-(2-hydroxy-3-methyl-3-butenyl)-isoflavone and 4′,7-dihydroxy-3′-(2-hydroxy-3-methyl-3-butenyl)-flavanone, respectively. The antibacterial effects of the isolated compounds, which were categorized as a flavone (3), flavanones (2, 4 and 5), isoflavones (1, 6, 7, 8 and 9), chalcones (10 and 11), meroterpenes (12, 13, 14 and 15), and coumarins (16 and 17), were examined.…”