Tonka bean, Dipteryx

Coumarin was first isolated by Vogel in 1820 by extraction from tonka beans (Dipteryx odorata). It was subsequently identified in a large number of plants belonging to many different families. Its better known occurrences are in sweet clover (Melilotus alba and M. officinalis), sweet woodruff (Asperula odorata), vanilla leaf (Trilisa odoratissima), vanilla beans (Vanillaplanifolia), cassia (Cinnamorum cassia), lavender (Lavendula officinalis) and balsam of Peru (Myroxylon pereirae) (Perone, 1972 Maries et al, 1987 Boisde Meuly, 1993 Budavari, 1998). 

Juniper Juniperus communis Tonka beans Dipteryx species... 

Tonka bean (Dipteryx coumahn carrot, roots cress, cabbage ... 

Tonka bean DIpteryx odorata 1 Coumarin glycosides (see p 378)... 

Coumarin, which was first isolated from tonka bean Dipteryx odorata Wild) in 1820 [36], have been demonstrated to possess anti-inflammatory, antiplatelet aggregation, antidote, antitumor, and AChE inhibitory activities [37]. As a consequence, significant efforts have been devoted to the synthesis of coumarins. 

Cumani - Tonka Bean Dipteryx odorata seed up to 3.0 coumaiin 11... 

Tonka bean absolute is prepared by solvent extraction either directly from so-called Tonka beans or via the concrete. Tonka beans are the seeds of fruits from Dipteryx odorata (Aubl.) Willd. (Fabaceae). 

The seeds of Dipteryx odorata (Dutch tonka bean) and Dipteryx oppositofolia (EngUsh tonka bean) are said to yield 1-3% of the non-anticoagulant coumarin, which is covered in a separate monograph. 

Coumarin (1), first isolated from Dipteryx (Coumarouna) odorata (tonka bean, Fabaceae) and a component of a number of spices and herbs, is found in essential oils from many plants. Coumarin from plant sources is still used to a certain extent as a flavoring, but most coumarin comes from synthetic sources. The use of synthetic coumarin as a flavoring in food products is restricted in the United States. 

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