Coumarin
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
Coumarin is an aromatic compound found in certain plants like tonka beans and sweet woodruff. It has applications in perfumery and food production, and its derivatives were used in the 1930s for medical purposes including protection against ultraviolet rays and treatment of skin conditions.
Encyclopedia entry (1928–1936)
COUMARIN (Cumarinum), the anhydride of coumaric acid, tonka camphor, C9H6O2. An aromatic substance found in tonka beans, sweet woodruff (Asperula odorata L.), yellow sweet clover (Melilotus officinalis L.) and other plants. Coumarin is obtained by extracting tonka beans with alcohol. Synthetically, C is produced from salicylaldehyde. Colorless crystals with a bitter, burning taste and the smell of fresh hay; sparingly soluble in cold water, easily soluble in organic solvents. Melting point 67°. C. exhibits weak disinfectant action. Used in perfumery and confectionery production. In medicine, derivatives of coumarin have recently been used: S-methylumbelliferone as a substance protecting against ultraviolet rays - against sunburn - and dimethylamidocoumarin for psoriasis and facial eczema.
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“Coumarin.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/coumarin/