The antimycobacterial constituents of dill (Anethum graveolens)

Stavri, Michael and Gibbons, Simon (2005) The antimycobacterial constituents of dill (Anethum graveolens). Phytotherapy Research, 19 (11). pp. 938-941. ISSN 0951-418X

Full text not available from this repository.


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.

Item Type: Article
Faculty \ School: Faculty of Science > School of Pharmacy
Related URLs:
Depositing User: LivePure Connector
Date Deposited: 27 Jun 2020 00:03
Last Modified: 22 Oct 2022 06:23
DOI: 10.1002/ptr.1758

Actions (login required)

View Item View Item