Water-Soluble Constituents of Dill

From the water-soluble portion of the methanol extract of dill (fruit of Anethum graveolens L.), which has been used as a spice and medicine, thirty-three compounds, including a new monoterpenoid, six new monoterpenoid glycosides, a new aromatic compound glucoside and a new alkyl glucoside were obta...

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Veröffentlicht in:	Chemical & pharmaceutical bulletin 2002, Vol.50(4), pp.501-507
Hauptverfasser:	Ishikawa, Toru, Kudo, Masato, Kitajima, Junichi
Format:	Artikel
Sprache:	eng
Schlagworte:	Agronomy. Soil science and plant productions alkyl glucoside Anethum graveolens Anethum graveolens - chemistry Anethum graveolens fruit Aroma and flavouring agent industries Biological and medical sciences Chemical constitution Chromatography, Gel Chromatography, High Pressure Liquid dill Economic plant physiology Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology General pharmacology Glucosides - chemistry Glucosides - isolation & purification glycosides Magnetic Resonance Spectroscopy Medical sciences monoterpenes p-menthane glucoside Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments phenylpropanoid glucoside Plant Extracts - chemistry Solubility Terpenes - chemistry Terpenes - isolation & purification tetrahydrocarvone Water
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Beschreibung
Zusammenfassung:	From the water-soluble portion of the methanol extract of dill (fruit of Anethum graveolens L.), which has been used as a spice and medicine, thirty-three compounds, including a new monoterpenoid, six new monoterpenoid glycosides, a new aromatic compound glucoside and a new alkyl glucoside were obtained. Their structures were clarified by spectral investigation.
ISSN:	0009-2363 1347-5223
DOI:	10.1248/cpb.50.501