Coumarin (2-oxo-1,2-benzopynpl), a lactone of o-hydroxy-dis-cinnamic acid is a naturally occurring constituent of certain plants, especially sweet clover. Coumarin, present in "spoilt" clover, is sometimes ingested by livestock causing a haemorrhagic condition. Stahmann et al. (1941) identified dicoumarol as the active principle involved. Due to the strong structural relationship of dicoumarol with coumarin, Robert and Link (1937) believed that dicoumarol was formed from coumarin. Many of the coumarin derivatives are pharmacologically active and include anticoagulant drugs, rodenticides and insecticides. Due to its bitter taste and vanilla-like odour, coumarin itself has been employed for flavouring foods but its use has been discouraged owing to its damaging effect on the liver of animals.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.115385 |
| Date | January 1964 |
| Creators | Chopra, Nirmala. |
| Contributors | Blackwood, A. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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