santonin


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san·to·nin

 (săn′tə-nĭn)
n.
A colorless crystalline compound, C15H18O3, obtained from species of wormwood, especially santonica, and formerly used as an anthelmintic.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

santonin

(ˈsæntənɪn)
n
(Elements & Compounds) a white crystalline soluble substance extracted from the dried flower heads of santonica and used in medicine as an anthelmintic. Formula: C15H18O3
[C19: from santonica + -in]
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References in periodicals archive ?
Chemical constituents: Santonin, tetradecatrilin, tricosanol, adenine and choline (Prajapati et al., 2003).
For food flavorings, the only class of compounds with usage restrictions by regulatory bodies to some of its constituents is the extraction solvent class, where the agaric acid, aloin, beta-azarone, berberine, coumarin, hydrocyanic acid, hypericin, pulegone, quassine, safrole and isosafrole, santonin and tuyona alpha and beta have maximum tolerable limits discriminated in documents (Brasil, 1999; Brasil, 2007).
(2014) Lipoxygenase and Urease Inhibition of Extracts of Polygonatum verticillatum Rhizome: Augmented by its Isolated Compound, Santonin. J ChemSoc Pak 36: 865-869.
is an aromatic and native plant that distributed in Iran and this plant use in traditional medicine for treatment of various diseases and it is contain santonin, coumarin, flavonoid that this compounds have antioxidant activity [6,8].
SANTONATE a salt of santonic acid derived from santonin, a powerful anthelmintic
Mice infected with this organism were given Podophyllum mother tincture, Cina 30C, Santonin 30C, or ethanol 30C as a control substance.
Among them, the one with restricted use for some of its constituents is the extraction solvent, where the agaric acid, aloin, beta-azorona, berberine, coumarin, hydrocyanic acid, hypericin, pulegone, quassina, safrole and isosafrole, santonin and alpha and beta tuyona have maximum tolerable limits to compose the food flavorings (Brasil, 1999).