原料介紹｜零陵香豆 (Tonka bean)

▎精油簡介

零陵香豆，是一種高大的豆科植物，又稱黑香豆，原產於南美法蓋亞和巴西，葉片橢圓油亮，開白色小花，果實被覆淺褐色外殼，黑色大型種子經處理後，表面會結出白色結晶(香豆素)。

零陵香豆原精呈半固體狀，高比例香豆素，可幫助血液暢通，舒緩肩頸肌肉緊繃，幫助壓力過大的身心，輕鬆愉悅面對生活。

▎成分解析

｜主要成分：香豆素

主要由香豆素組成(Coumarin 66.2%)，為無色或白色結晶或晶體粉末，它的氣味宜人，近似香草，常用作配製香水、香料和增香劑。在醫藥上也會運用在藥劑上，是重要的香料原料。

｜研究認證

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｜原料認證

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▎參考文獻

1. Moraes MLL, Silva SA, Silva HDT. Experimental mixture design as a tool to evaluate coumarin (1,2-benzopyrone) extraction from Dipteryx odorata seeds. J Pharm Biomed Anal. 2022 Feb 2016.
2. Jang DS, Park EJ, Hawthorne ME, Vigo JS, Graham JG, Cabieses F, Santarsiero BD, Mesecar AD, Fong HH, Mehta RG, Pezzuto JM, Kinghorn AD. Potential cancer chemopreventive constituents of the seeds of Dipteryx o bean). J Nat Prod. 2003 May;66(5):583-7.
3. Doctor N, Parker G, Vang K, Smith M, Kayan B, Yang Y.
   Stability and Extraction of Vanillin and Coumarin under Subcritical Water Conditions. Molecules. 2020 Feb 27;25(5):1061.
4. Garg SS, Gupta J, Sharma S, Sahu D. An insight into the therapeutic applications of coumarin compounds and their mechanisms of action. Eur J Pharm Sci. 2020 Sep 1;152:105424.
5. Lee EJ, Kang MK, Kim YH, Kim DY, Oh H, Kim SI, Oh SY, Na W, Kang YH. Coumarin Ameliorates Impaired Bone Turnover by Inhibiting the Formation of Advanced Glycation End Products in Diabetic Osteoblasts and Ohibiting the Formation of Advanced Glycation End Products in Diabetic Osteoblasts and Osteoclasts. Biomolules . 2020 Jul 15;10(7):1052.
6. Sarker SD, Nahar L. Progress in the Chemistry of Naturally Occurring Coumarins. Prog Chem Org Nat Prod. 2017;106:241-304.
7. arker SD, Nahar L. Progress in the Chemistry of Naturally Occurring Coumarins. SProg Chem Org Nat Prod. 2017;106:241-304.
8. Wang YH, Avula B, Nanayakkara NP, Zhao J, Khan IA. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J Agric Food Chem. 2013 May 8;61(18);61(18);61(18) :4470-6.
9. García Sabina A, González López M, Martínez Pacheco R. [Safety of tonka bean]. Gac Sanit. 2012 Mar-Apr;26(2):194.
10. López-Briz E, Vázquez-Polo A. [Coumarins: interaction with vitamin K antagonists and safety of tonka bean]. Gac Sanit. 2012 Mar-Apr;26(2):193; author reply 194.
11. García Sabina A, González López M, Martínez Pacheco R. [Tonka bean, gin tonic, Sintrom and creative cuisine: a case study]. Gac Sanit. 2011 Jul-Aug;25(4):342-3.
12. Ehlers D, et al. HPLC analysis of tonka bean extracts. Z Lebensm Unters Forsch. 1995. Sep;201(3):278-82.
13. Häser K, Wenk HH, Schwab W. Biocatalytic production of dihydrocoumarin from coumarin by Saccharomyces cerevisiae. J Agric Food Chem. 2006 Aug 23;54(17):6236-40.

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