E. Paul. Lichtenstein's research while affiliated with University of Wisconsin–Madison and other places

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Publication (1)

Insecticidal and synergistic components isolated from dill plants
Article
  • May 2002
Dill plants (Anethum graveolus L.), whose seeds have been used for centuries for flavoring of various human foods, were found to contain insecticidal components which also were synergistic for carbamate and organophosphorus insecticides with some insect species. Four major compounds were isolated and identified: d-carvone was present in the aerial...
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Citations

... Dill-apiol and parsley-apiol, the latter referred to simply as "apiol(e)" in some references, were only found after 3-4 hrs steam-distillation followed by hexane extraction of dill root distillates, but not of dill green distillates, respectively. Dill roots and greens may contain ppm amounts of myristicin [81]. In contrast, hydro-distillation of Anethum graveolens seeds from Saudi Arabia revealed 25% dill-apiol, 0.2% myristicin, 0.2% cis-asarone, and interestingly 0.05% ortho-eugenol, also called 2-methoxy-6-(2-propenyl)phenol or 2-allyl-6-methoxyphenol [82]. ...
Reference: Occurrence of Alkenylbenzenes in Plants: Flavours and Possibly Toxic Plant Metabolites
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