摘要：The relationships between the structure and inhibitory activity against the formation of acid-fastness in mycobacterial organisms were investigated in naturally occurring or synthetic coumarins and cinnamates. The presence of an OH-group at C7 in the coumarin nucleus proved to be essential for the inhibitory activity. Likewise, the presence of a para-OH-group in cinnamates is also essential. Reduction of a conjugated α, β-double bond in both series resulted in a decrease of the ininhibitory activity. Shortening of the side chain of cinnamates resulted in total loss of the activity. The grouping 〓〓CO2R appeared to be necessary for retaining the inhibitory activity.
