Pharmacognosy intro
Sweetgrass's PRIMARY aromatic compound is coumarin (benzopyrone), which is released during drying and intensifies with time, the same compound that gives new-mown hay its sweet smell. It is responsible for sweetgrass's characteristic sweet, vanilla-like fragrance. Additional compounds include 5,8-dihydroxycoumarin, phytol (a diterpene alcohol with antimicrobial properties, a chlorophyll breakdown product), vanillin (trace, contributing to vanilla-like aroma), flavonoids (luteolin, tricin), and very low yield essential oil rich in coumarin and related benzopyrones. Coumarin itself is NOT an anticoagulant (despite popular confusion with warfarin, they are metabolically distinct compounds). Coumarin is metabolized hepatically to 7-hydroxycoumarin and has anti-inflammatory, lymphedema-reducing, and potential anti-tumor properties. At high chronic doses, coumarin can be hepatotoxic. When burned, sweetgrass smoke contains antimicrobial volatile compounds validated by research on medicinal smokes. The sweet, vanilla-like aroma activates olfactory pathways associated with comfort, safety, and memory through an olfactory-limbic mechanism. Sweetgrass is dramatically under-studied pharmacologically relative to its immense cultural significance.