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The antimycobacterial constituents of dill ( Anethum graveolens )
Author(s) -
Stavri Michael,
Gibbons Simon
Publication year - 2005
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.1758
Subject(s) - anethum graveolens , antimycobacterial , apiaceae , traditional medicine , furanocoumarin , phytochemistry , pharmacognosy , imperatorin , chemistry , herb , biology , minimum inhibitory concentration , botany , stereochemistry , biological activity , medicinal herbs , chromatography , antimicrobial , biochemistry , organic chemistry , high performance liquid chromatography , medicine , in vitro , mycobacterium tuberculosis , tuberculosis , pathology
Abstract 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 µg/mL. Copyright © 2005 John Wiley & Sons, Ltd.