COUMARINS by BiotecEra

Current Status
Replaces a natural product
Further Notes
Coumarin a sweet scent, readily recognised as the scent of newly-mown hay. It has clinical value as the precursor for several anticoagulants, notably warfarin. Coumarin is used as an additive in perfumes and fragranced consumer products in fine fragrances, in detergents. The use of coumarin as a food additive was banned by the FDA in 1954 based on reports of hepatotoxicity in rats. Due to its potential hepatotoxic effects in humans, the European Commission restricted coumarin from naturals as a direct food additive to 2 mg/kg food/day, with exceptions granting higher levels for alcoholic beverages, caramel, chewing gum, and certain traditional foods. From Pub Chem: