are harder to counterfeit; for example, one study showed that authentic Ceylon cinnamon bark contained 0.012 to 0.143 mg/g coumarin, but samples purchased at markets contained up to 3.462 mg/g, possibly because those were mixed with other cinnamon varieties. Vanilla grass (Anthoxanthum odoratum) Sweet woodruff (Galium odoratum) Sweet grass (Hierochloe odorata) Sweet-clover (genus Melilotus) Tonka bean (Dipteryx odorata) Cinnamon; a 2013 study showed different varieties containing different levels of coumarin: Ceylon cinnamon or true cinnamon (Cinnamomum verum): 0.005 to 0.090 mg/g Chinese cinnamon or Chinese cassia (C. cassia): 0.085 to 0.310 mg/g Indonesian cinnamon or Padang cassia (C. burmannii): 2.14 to 9.30 mg/g Saigon cinnamon or Vietnamese cassia (C. loureiroi): 1.06 to 6.97 mg/g Deertongue (Carphephorus odoratissimus), Tilo (Justicia pectoralis), Mullein (genus Verbascum) Many cherry blossom tree varieties (of the genus Prunus). Related compounds are found in some but not all specimens of genus Glycyrrhiza, from which the root and flavour licorice derives. Coumarin is found naturally also in many edible plants such as strawberries, black currants, apricots, and cherries. Coumarins were found to be uncommon but occasional components of propolis by Santos-Buelga and Gonzalez-Paramas 2017. Biological function Coumarin has appetite-suppressing properties, which may discourage animals from eating plants that contain it. Though the compound has a pleasant sweet odor, it has a bitter taste, and animals tend to avoid it. Metabolism The biosynthesis of coumarin in plants is via hydroxylation, glycolysis, and cyclization of cinnamic acid. In humans, the enzyme encoded by the gene UGT1A8 has glucuronidase activity with many substrates, including coumarins. Related compounds and derivatives Coumarin and its derivatives are all considered phenylpropanoids. Some naturally occurring coumarin derivatives include umbelliferone (7-hydroxycoumarin), aesculetin (6,7-dihydroxycoumarin), herniarin (7-methoxycoumarin), psoralen and imperatorin. 4-Phenylcoumarin is the backbone of the neoflavones, a type of neoflavonoids. Coumarin pyrazole hybrids have been synthesized from hydrazones, carbazones and thiocarbazones via Vilsmeier Haack formylation reaction. Compounds derived from coumarin are also called coumarins or coumarinoids; this family includes: brodifacoum bromadiolone difenacoum auraptene ensaculin phenprocoumon (Marcoumar) PSB-SB-487 PSB-SB-1202 Scopoletin can be isolated from the bark of Shorea pinanga warfarin (Coumadin) Coumarin is transformed into the natural anticoagulant dicoumarol by a number of species of fungi. This occurs as the result of the production of 4-hydroxycoumarin, then further (in the presence of naturally occurring formaldehyde) into the actual anticoagulant dicoumarol, a fermentation product and mycotoxin. Dicoumarol was responsible for the bleeding disease known historically as "sweet clover disease" in