Coumarin Research of Chemical Dimitri Vlachos Coumarin Chemical Formula C9H6Ο2 Molecular mas 146.14 Melting Point 71 °C Boiling Point 301 °C density 0,935 gr/cm³ (20 °C) Number GAS 91-64-5 Coumarin is a chemical compound found in high concentrations in beans tonka, cinnamon and cassia .. It has a sweet scent, readily recognized as smell freshly-cut grass. Coumarin is often found in tobacco products and artificial vanilla substitutes and is banned as a food additive in numerous countries since the mid-20th century because it is slightly toxic to the liver and kidneys. It is also slightly carcinogenic. Coumarin can be prepared in a laboratory by the reaction between salicylic Perkin aldehydes and acetic anhydride. The biosynthesis of coumarin in plants is by hydroxylation, glycosylation, and cyclization of cinnamic acid. fainyloalanini cinnamic acid coumaric acid Coumarin and its derivatives are all Fainylopropanoeidi Coumarin is moderately toxic to the liver and kidneys, indicating a "lethal dose" over 275 mg / kg - low compared with "other related compounds Due to high content of coumarin in Cassia cinnamon could be slightly toxic and Germany banned the import. A rough distinction may be made between two types Cassia cinnamon and other (Sri Lanka), in relation to the content because the coumarin cassia is high and can not be consumed large amounts while the other having low levels are considered more secure, Coumarin is a fragrance that is at higher concentrations in the "cassia cinnamon". Relatively small amounts of coumarin can damage the liver particularly sensitive individuals. However, this is not permanent damage. In Germany, coumarin was banned as an additive in tobacco. European health organizations warn not to consume large amounts of cinnamon bark cassias due to the high content of coumarin. According to the German Federal Institute for Risk Assessment (BFR), 1 kg (cassia) cinnamon powder contains approximately 2.1 to 4.4 g of coumarin. [Powdered Cassia Cinnamon weighs 0,56 g / cm3 therefore, 1 kg Cassia Cinnamon powder is equal to 362.29 teaspoons (1,000 grams divided by 0,56 g / cc for 0.20288 tsp / cm3). This means that 1 teaspoon of cinnamon powder containing 05.08 - 12.01 mg coumarin, which can be more than the tolerable daily intake for younger people. However, BFR warns the non-use of many foods containing coumarin. Notes that while Ceylon cinnamon contains almost no coumarin. The. Chamomile, a common drink, contains minimal coumarin. Coumarin is little danger to humans, but is used as a potent rat, due to internal bleeding caused derivatives. Germany proposes a "tolerable daily intake» 0,1 mg coumarin per kilogram of body weight, but also advises that if the level exceeded for a short time only, there is no threat to health. For example, a person weighing 80 kg will tolerate about 8,0 mg coumarin day. Coumarin is used to enhance flavor tobacco, alcoholic beverages, food despite being banned because of the problems it creates. Isolated coumarin can not be added to food. If coumarin is present in plant parts added to foods as flavor, then limited to two milligrams per kilogram feed 0.0002%. The BfR has assessed the potential health hazard of coumarin in foods. Believes that there is a risk of liver damage in highly sensitive individuals. The BfR has, therefore, proposed a tolerable daily intake (TDI). This amount can be consumed over a lifetime without risk to health. TDI is 0,1 milligram coumarin per kilogram body weight per day (0,1 mgr / Krg / day When animals eat moldy grass, clover, they suffer bleeding from dicoumarol has anticoagulant properties while coumarin is not. The conversion of coumarin dicoumarol about fungi through hydroxycoumarin.