coumarin


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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.

coumarin

(ˈkuːmərɪn) or

cumarin

n
(Elements & Compounds) a white vanilla-scented crystalline ester, used in perfumes and flavourings and as an anticoagulant. Formula: C9H6O2
[C19: from French coumarine, from coumarou tonka-bean tree, from Spanish cumarú, from Tupi]
ˈcoumaric, ˈcumaric, coumarilic adj

cou•ma•rin

(ˈku mə rɪn)

n.
a fragrant crystalline compound, C9H6O2, used chiefly in soaps and perfumery.
[1820–30; < French coumarine=coumar(ou) tonka-bean tree (< Sp cumarú < Portuguese < Tupi cumaru) + -ine -in1]
Translations
References in periodicals archive ?
Summary: In this study, firstly 7-hydroxy-4-chloromethyl coumarin (CMHC) was synthesized from reaction of ethyl 4-chloroacetoasetate with resorcinol.
(17-19) While the phytochemical studies and bioactivity studies were mostly conducted with the coumarin compounds of the genus, we wanted to examine the flavonoid content of Heracleum pastinaca Fenzl (Figure 1), which is a tiny rare endemic plant mainly distributed in the inner and southwest region of Anatolia.
The coumarin glycoside imperatorin renders the infusions, once very popular, toxic.
This study aimed to assess the effect of different blocking levels of UVA and UVB radiation on the growth parameters and coumarin content of two guaco (M.
However, as you will also see, it is more effective in promoting clot factors in the liver making it more effective in reducing the effectiveness of coumarin anticoagulants:
Major brightener chemicals are stilbene, coumarin, and diphenyl pyrazoline.
The trouble is that grocery store cinnamon, a spice known as cassia cinnamon, contains a compound called coumarin, which has been linked to an increased risk of liver disease when consumed in excess (more than a teaspoon per day).
Cinnamon contains a substance called coumarin, which works similar to a blood thinner.
Such compounds include the quinines, alkaloids, lectins, polypeptides, flavones, flavonoids, flavonols and coumarin, among others.
Several natural compounds, such as the flavonoids tiliroside [6, 7], 7-hydroxy-4', 6-dimethoxyisoflavone [8], 3', 4', 5', 5, 7-pentamethoxyflavone [9], quercetin, guajaverin [6] and isosakuranetin [10], besides chalepin and other synthetic derivatives of coumarin [6, 11] and the xanthonoid mangiferin [11] have shown promising results for the inhibition of the GAPDH enzyme (Figure 1).
Coumarin is useful in pharmaceutical for its physiological, bacteriostatic and anti-tumor activity, though its hepatotoxicity in animal models has been reported (Jain and Himanshu, 2012).