The antimycobacterial constituents of dill (Anethum graveolens)
Copyright policy )The antimycobacterial constituents of dill (Anethum graveolens)
As part of a project to characterize selected members of the Kuwaiti flora for their phytochemistry and antimycobacterial activity, a new furanocoumarin, 5-[4''-hydroxy-3''-methyl-2''-butenyloxy]-6,7-furocoumarin (3), was isolated from the whole herb of Anethum graveolens. The known compounds oxypeucedanin (1), oxypeucedanin hydrate (2) and falcarindiol (4) were also isolated from this plant. The structure of each compound was determined by interpretation of NMR and mass spectrometric data. The three known compounds exhibited antibacterial activity against a panel of rapidly growing mycobacteria with minimum inhibitory concentration (MIC) values in the range 2-128 microg/mL.
- University of London United Kingdom
- University of East Anglia United Kingdom
Diynes, Molecular Structure, Furocoumarins, Spectrum Analysis, 610, Microbial Sensitivity Tests, Fatty Alcohols, Anethum graveolens, 630, Anti-Bacterial Agents
Diynes, Molecular Structure, Furocoumarins, Spectrum Analysis, 610, Microbial Sensitivity Tests, Fatty Alcohols, Anethum graveolens, 630, Anti-Bacterial Agents
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