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.
Stavri
Michael
M
Centre for Pharmacognosy and Phytotherapy, The School of Pharmacy, University of London, 29-39 Brunswick Square, UK.
Gibbons
Simon
S
D028524:Anethum graveolens / Q000737:chemistry*; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D053280:Diynes; D005233:Fatty Alcohols / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D011564:Furocoumarins / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D015394:Molecular Structure; D013057:Spectrum Analysis
C508113:5-(4''-hydroxy-3''-methyl-2''-butenyloxy)-6,7-furocoumarin; D000900:Anti-Bacterial Agents; D053280:Diynes; D005233:Fatty Alcohols; D011564:Furocoumarins; C034379:falcarindiol; C031535:oxypeucadanin