coumaric


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cou·ma·rin

 (ko͞o′mər-ĭn)
n.
A fragrant crystalline compound, C9H6O2, present in tonka beans and produced synthetically for use as a fragrance. Coumarin has been banned as a food additive in the United States because it can be toxic in large amounts.

[French coumarine, from coumarou, tonka bean tree, from Spanish coumarú, from Portuguese cumaru, from Tupí cumarú, commaru.]

cou′ma·ric (-mər-ĭk) adj.
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References in periodicals archive ?
According to study findings, the ORAC results showed that, of the tested compounds, ferulic acid performed the best, followed by coumaric acid, propyl gallate, gallic acid and vitamin C (ascorbic acid).
Furthermore, small amounts of citric, caftaric, 2-S-glutathionyl caftaric, coutaric, and coumaric acids were also identified in all studied wines using the MS/MS data from chromatographic analysis (Fig.
The presence of catechin, delphinidin, cyaniding, and phenolic acids such as gallic, vanillic, caffeic, coumaric and ferrulic in the seed coat of common beans have been reported [9].
2003); 4-vinylphenol was also added to this group because it has frequently been shown to be marker of coumaryl lignin and the non-lignin coumaric acid in grasses (Saiz-Jimenez and de Leeuw 1986).
3] reported that coumaric acid and aqueous leachates of alfalfa leaves caused an increase in alfalfa root diameter due to an expanding of the vascular cylinder and cortex cell layers.
2009) affirmed that wild poinsettia seeds show great resistance to known allelochemicals such as rutin, quercetin, aconitic acid, ferulic acid, coumaric acid, vanillic acid and eucaliptol.