Abstract
Summary
The preparation and purification of a new antibiotic, raphanin, from the seeds of the radish is described. The seeds contain an inactive precursor which is activated to a potent antibiotic by a concomitant enzyme.
The physical, chemical, antibiotic and toxic properties of raphanin are described. Raphanin, owing to its high toxicity, does not hold the promise of a useful therapeutic agent.
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