The antimycobacterial constituents of dill (Anethum graveolens)

被引:67
作者
Stavri, M [1 ]
Gibbons, S [1 ]
机构
[1] Univ London, Sch Pharm, Ctr Pharmacognosy & Phytotherapy, London WC1N 1AX, England
关键词
Anethum graveolens; mycobacteria; furanocoumarins; polyacetylenes; antimycobacterial activity;
D O I
10.1002/ptr.1758
中图分类号
R914 [药物化学];
学科分类号
100701 ;
摘要
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-r-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 mu g/mL. Copyright (c) 2005 John Wiley & Sons, Ltd.
引用
收藏
页码:938 / 941
页数:4
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