The antimycobacterial constituents of dill (Anethum graveolens)

Michael Stavri, Simon Gibbons

Research output: Contribution to journalArticlepeer-review

90 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)938-941
Number of pages4
JournalPhytotherapy Research
Issue number11
Publication statusPublished - 1 Nov 2005

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