Preparation of the mushroom samples was determined according to Tsai et al. (2009). The mushrooms were lyophilized (Labconco, Missouri) and ground to obtain fine powder. About 10 g samples were extracted by stirring with 100 ml of ethanol at 25°C at 20×g for 24 hours and filtration through Whatman No. 1 filter paper. The residue was extracted with two additional 100 ml portions of ethanol as described above and combined ethanolic extracts were concentrated under reduced pressure below 40°C to obtain the crude extract. The crude extracts were redissolved in ethanol at concentration 20 mg/ml and stored at 4°C for further analyses.