Chemical Constituents from the Fruits of <i>Forsythia suspensa</i> and Their Antimicrobial Activity

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td align="left">Sample</td><td align="center">MIC (mg/mL)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td align="left">FS (crude extracts)</td><td align="center">4.25</td></tr><tr><td align="left">FSC (chloroform fraction)</td><td align="center">6.25</td></tr><tr><td align="left">FSW (water fraction)</td><td align="center">12.50</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

The minimum inhibitory concentrations (MICs) of the crude extract and partial purified fractions of <i>F. suspensa</i> against <i>E. coli</i> (BCRC-11634).

BioMed Research International

tab1

Table 1

Table 1: Chemical Constituents from the Fruits of <i>Forsythia suspensa</i> and Their Antimicrobial Activity 

BioMed Research International

Chemical Constituents from the Fruits of Forsythia suspensa and Their Antimicrobial Activity

Table 1