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Leche Caspi started its journey deep in South America, where locals found more in its milky latex than just novelty. The earliest users tapped Leche Caspi trees, learning that the sap had properties no other tree around could match. Early on, people smeared it on wounds and fashioned makeshift balls or pouches. By the time chemists from abroad noticed its potential, the communities near the Amazon had already honed the harvesting process. Over the years, the process matured. Scientists got involved, systems shifted from hand-tapped buckets to larger, managed plantations, and knowledge about everything from tree health to climate needs spread through journals and farming cooperatives. Interest grew outside its territory as discoveries in biochemistry revealed just how unique its core compounds really were.
Leche Caspi stands out for more than its reputation among botanists. The tree’s sap looks like milk at first glance, which led to the nickname “milkwood” in many places. Once gathered, it gets processed into a tough, flexible material. Not quite latex, not quite resin—somewhere between, which lends it to uses that neither rubber nor traditional resins could handle alone. People now use derivatives from this tree in adhesives, lightweight waterproof coatings, protectants, and the odd specialty medicinal patch. In the lab, it’s a hot commodity because of the blend of natural polymers and lesser-seen bioactive compounds.
Runny latex, off-white, giving off a faint earthy scent—that’s what you get in its rawest form. As it dries, it thickens and feels tacky but resists tearing better than most tree saps. The main ingredients include polyisoprene and a handful of unique phenolic compounds not well catalogued until the late 20th century. Its water content varies by humidity, but the solids float near 40% once the liquid dries down under ambient conditions. The pH leans slightly acidic, hovering around 6.4 in freshly drawn samples, though aging and exposure to air push it closer to neutral. Chemists grew to admire its stubborn resistance to high heat breakdown—rare for tree-derived materials.
Producers now stamp clear batch numbers and harvest dates on every container. Consistency shows up mostly in total solids (35-40%), density (1.03-1.05 g/cm³), and specific gravity measures. Modern regulations demand traceability, so QR codes steer buyers straight to farm and harvest data. Labels formalize the content: polyisoprene percentage, trace chlorides, and levels of microbial load. Packaging moved from untreated tins to lined drums and aseptic pouches—important for keeping fungal contamination at bay during longer shipment routes.
Local workers score the Leche Caspi trunk using angled blades, drawing milky threads into jugs as dawn breaks and temperatures rise. Only clean, sharp implements protect the trees and stave off disease. After collection, the sap passes through fine gauze to strain out bark chips and insects. Sometimes, processors stir in natural stabilizers or bacteriostatic agents before air-drying begins. Industrial processors often use low-temperature vacuum drying to concentrate the latex without burning off its most sought-after volatile compounds.
Scientists tinker constantly with what Leche Caspi can become. Adding sulfur, they found, crosslinks the natural polymers, toughening the dried product much like vulcanized rubber—ideal for boot soles and gaskets. Blending the sap with glycerin softens the dried product, opening up medical and specialty textile uses. Alcohol washes strip out pigments and some small-molecule allergens. Researchers in Brazil even trialed partial hydrolysis and esterification, changing how its backbone interacts with both water and synthetic resins. Each tweak trades off flexibility, water resistance, or adhesion, letting manufacturers dial in what their industries need.
Leche Caspi doesn’t always go by its native name. Some circles use “Milk Tree Latex.” In the industrial world, suppliers list it as “Ficus insipida Latex Extract” or simply “Natural Polyisoprene Emulsion.” Medical communities may spot it under trade names linked to wound care, while in home regions, it’s still “leche-leche” among market vendors. The spectrum of branding mirrors a product straddling commodity and specialty status.
Working with Leche Caspi poses risks that producers handle head-on. Raw sap can cause skin irritation—already well-documented among tappers and packers. Gloves, aprons, and scrub-down routines became industry habits where processing plants cluster. Inhaling dried powder from the sap also triggers allergy flares in sensitive people, so modern equipment includes dust collectors and personal air filtering. International standards now address max allowable bacterial load, unacceptable pesticide residues, and batch allergenicity. Tighter standards mean fewer recalls and walks to the doctor.
Name an industry looking for something tough, lightweight, or flexible—Leche Caspi shows up in the specs. Footwear manufacturers covet its blend of grip and bounce for soles that perform on slick or loose surfaces. Adhesive makers like the way it bonds to both plant and synthetic fibers, filling gaps without going brittle. Small-scale technologists use it in rainwear, outdoor gear, and water-repellent sheeting—particularly where synthetics can’t be recycled. Artisans who still hand-make gloves, balls, or traditional medicine pouches trust it as both heritage and innovation.
Universities in South America and a handful in Europe now keep Leche Caspi on the front line of sustainability research. Joint ventures test engineered variants that break down faster or resist UV more completely. Analytical chemists still map its minor compounds—searching for antifungal or anti-inflammatory properties that early users mentioned but modern medicine wants to quantify. Industrial labs compete for non-toxic crosslinking agents rather than the age-old sulfur approaches. Each year brings new patent filings as researchers race to unlock another application or green up one more aspect of the supply chain.
Questions about safety prompted decades of toxicity assays, both in the field and the lab. Most healthy adults show minimal reaction to pure, dried Leche Caspi—provided they don’t have a latex-type allergy. Studies on animals report low systemic absorption when applied on the skin, though oral ingestion still shows some mild stomach distress. Children and clinicians got involved in skin patch tests. So far, regulators in the European Union and Latin America rate its derivatives as generally safe outside direct contact with food or bloodstream. Researchers keep tabs on minor phytotoxins, particularly in unprocessed sap, reminding users to respect what nature built over centuries.
Demand for renewable, reliable plant products rises every year, and Leche Caspi sits near the front of the pack. With rubber plantations threatened by disease, manufacturers search for new latex sources that don’t crash local ecosystems or require mountains of artificial fertilizers. At the same time, new research into biopolymers pushes labs to investigate everything from improved carbon footprints to local economic impacts. Entrepreneurs in the Amazon already pilot models that give local communities a fair cut—adding more value on-site, keeping jobs close to the forest. With fresh eyes on biopolymer engineering and fair sourcing, Leche Caspi likely goes from regional story to global force in specialty materials over the next decade.
Leche Caspi gets people curious. Some remember family holidays, others hear stories over lunch. The name sounds mysterious, but its backbone comes from simple, homegrown ingredients. People often ask what goes into it. Here’s what actually gives this drink its character.
You can’t have Leche Caspi without milk. Whether it’s fresh cow’s milk or evaporated, the creamy base forms the canvas. Some households use what they get from the family cow, others pour from cans. Milk gives it not just flavor, but the milky texture and richness that grabs you with every sip. The proteins and fat in milk help tie all the other ingredients together—nothing watery gets the job done here. Nutritious, filling, and familiar, milk forms the drink’s soul.
Granulated sugar sweetens the mix. It does more than add taste. Sugar helps balance the earthy, sometimes tart notes that come from the fruit or spices you throw in. Some grandmothers go heavy-handed; others opt for a lighter touch. Either way, sugar is no afterthought. People gather for celebrations or family dinners, and a sweetened Leche Caspi stands as the finishing touch. The energy boost comes as a bonus, especially for kids running around after meals.
“Caspi” points toward a native tree found in South America—often called “leche caspi” or “leche caspi tree” (Euphorbiaceae family). Its bark or sometimes the sap brings in that slightly resinous, woody note. Folks peel and steep pieces of bark or use powder. This part sets the drink apart. It’s not just a background flavor—for some, it carries a connection to local forests and ancestral traditions. In places like Peru or Bolivia, people value tree bark both for taste and supposed health perks, linking modern tables to old practices.
Cinnamon sticks, cloves, or sometimes a twist of lime peel join the pot. Each home has its own touch. Cinnamon’s warmth or that citrus lively zap give Leche Caspi depth. It’s not about overpowering the drink. Even a small clove, when heated with milk and bark, finds its way to the palate. These pieces come as reminders of kitchen experimentation and family preference, passing recipes from one hand to the next.
Getting the right consistency means adding water. Some folks like their Leche Caspi thick like a dessert, others serve it thinner, almost like tea. Water lets families adjust it for kids or dilute the strong flavors. It’s easy to overlook, but water matters more than people think—it harmonizes the parts, stretches servings, and makes the treat go around the table just a bit farther.
Looking at the core—milk, sugar, caspi bark, spices, and water—Leche Caspi isn’t just a drink. It becomes a bridge between health and celebration, between flavor and memory. In a world filling up with processed flavors and plastic bottles, knowing each ingredient’s place lets people celebrate regional food culture. It helps kitchens hold on to something real—something passed down face-to-face, not just through screens or supermarket labels. The story behind the cup can sometimes matter just as much as the taste.
Leche Caspi comes from a tree found in South America, known for its sap that some communities turn into a milk-like beverage. Its name might throw you off, especially if you think it’s straight-up cow’s milk. The drink kicks around local markets in Peru and neighboring countries, looking creamy and sweet. But it’s important to remember: this is plant stuff, not animal milk.
Lactose intolerance means issues digesting the natural sugar in cow’s milk and most dairy products. For many, a glass of regular milk leads to bloating, stomach pain, and other problems. Across the globe — especially in parts of Asia, Africa, and Latin America — a huge chunk of the population deals with this.
Leche Caspi doesn’t come from an animal, so it doesn’t have lactose. This simple fact flips the script for someone who’s had to say no to the usual “got milk?” Even if it looks like milk, the sap doesn’t have milk proteins or sugars. It carries some natural sugars and small traces of protein. The taste stands out as earthy, lightly sweet, and less rich than dairy milk.
People with tree pollen allergies need to tread carefully, as the sap comes from a tree. No strong evidence links it to serious allergies in most folks, but plant-based foods always raise some risk. Any new food, especially something not widely studied, calls for starting with a small sample.
As a plant-based drink, Leche Caspi shouldn’t cause the usual flare-ups that dairy does for those with lactose intolerance. Stomach aches and gas rarely get triggered by it, unless someone happens to be sensitive to the tree itself. This opens a new door for those used to skipping lattes or cereal with milk.
No cows, so no methane or feedlots. People tap the sap from native trees, sometimes using the same trees for years. Leche Caspi doesn’t come from industrial farms, bringing a smaller environmental footprint — but it also means the drink never shows up in big grocery stores. Local harvest protects traditional knowledge, but keeps the scale small.
Nutritional scientists still haven’t put Leche Caspi under the microscope like they have soy or oat milk. No headlines scream about it causing harm, and real-world reports mostly show local folks sipping it for generations. The lack of lactose is good; the lack of deep research limits certainty.
More people are seeking out plant-based and lactose-free drinks. Leche Caspi fits the bill, in theory. It fills a spot for folks looking for local flavors and tradition rather than big-brand substitutes. Consider this option if visiting regions where it grows, but those hoping for reliable labels, nutrition facts, and easy access might need to wait.
Anyone with lactose intolerance feeling curious about Leche Caspi should try a small amount and watch their body’s signals. People with allergies or chronic stomach issues might want to chat with a doctor before diving in. As with many traditional foods, personal experience leads the way.
Leche Caspi isn’t something you stumble across while browsing your average supermarket. Growing up with Peruvian relatives, I first heard about it during a long lunch, when someone described its sticky, milky sap and rattled off a list of folk remedies. This tree, native to the Amazon basin, doesn’t show up on your grocery app next to almond milk or oat milk. Instead, it takes some searching and a bit of know-how to track it down.
This plant belongs to the Euphorbiaceae family and produces a white latex reputed for its healing effects in local Amazonian traditions. People have used the sap for wounds, inflammation, and even stomach problems. Stories about its use drift around online, often blending facts with stretches of wishful thinking. The popularity of natural remedies continues to rise, and the interest in Leche Caspi ties in with bigger conversations about supplement safety, ethical harvesting, and indigenous knowledge. Reliable, science-backed information matters more than ever in a landscape crowded with hype and misinformation. Unregulated imports, mislabeled goods, and exaggerated claims all threaten trust in genuine herbal products.
For anyone serious about finding Leche Caspi, the best bet lies in connecting with reputable herbal shops, especially those with a focus on South American botanicals. In cities with sizable Peruvian or Colombian communities, some stores keep a small stash, brought over by families or distributed by regional specialists. Online shops offer another route, but consumers navigating these waters should keep their guard up. Counterfeit or adulterated products aren’t rare, and vague labeling or unknown origins spell risk for the buyer’s health and wallet. Sites like Amazon, eBay, or Etsy sometimes feature listings for dried bark or sap, yet there’s a big difference between a responsibly harvested extract and questionable powder in a plastic bag.
Ethnobotanical distributors and fair-trade co-ops operating with links to indigenous growers often provide details about sourcing and quality. These vendors may charge a premium, but higher standards often mean cleaner products and some benefit filtering back to the communities who steward these plants. In my own research, the best experiences came from smaller herbalists who offer transparency and emulate the patience of traditional wisdom. Some ask for a reason — “What are you planning to use it for?” — not to pry, but to guide newcomers or steer them to safer remedies when wild claims start flying.
Deforestation, overharvesting, and poorly regulated trade threaten species like Leche Caspi. Every purchase carries weight. Reliable sourcing supports the communities who know these forests best, helps preserve biodiversity, and reduces the odds of running into fake or unsafe substitutes. Awards or certifications such as FairWild or Rainforest Alliance mean more than fancy packaging. Looking for organic certification signals reduced exposure to contaminants, which matters for a product often taken for health reasons. Personal connections with sellers also help. I still trust the Peruvian herb shop owner down the road over sites that promise too much for too little.
For those curious about Leche Caspi, patience and a skeptical eye serve better than urgency fed by glossy promises. Ask questions, read labels, and share stories with those who’ve used it in context. Trust builds slowly, but it lasts longer than the quick satisfaction of a poorly sourced mystery bottle.
Leche Caspi, known by its local names across Peru and parts of the Amazon, keeps showing up in conversations about wild fruit diversity and rainforest livelihoods. Folks see its light-colored, juicy flesh as a refreshing break from sticky heat. In village markets, piles of Leche Caspi sell quickly, which means people want answers about how long this fruit actually keeps fresh. Shelf life isn’t just a technical number. For growers who pick, pack, and send this produce to far-off cities—or for home cooks trying to make their ingredients stretch—a few extra days of freshness make a difference.
I spent some time at a small market in Iquitos, Peru—a place where Leche Caspi sometimes ripens right behind the stand on trees bordering the river. Local vendors told me that just-plucked Leche Caspi fruits last around three to five days under room temperature, especially when daytime humidity runs high. That slim margin before visible softening or discoloration means sellers work fast. Compared to apples stored in Mountain West cellars or Costa Rican bananas sent on refrigerated trucks, this window feels tight.
Food scientists describe Leche Caspi’s shelf life as short because its high water content and thin skin give mold and fermenting bacteria a leg up. The fruit stays most stable when refrigerated, slowing natural ripening and extending the window to about seven or eight days—sometimes as long as ten in low-humidity crisper drawers. Still, the taste and texture start to decline; that tangy, milky flavor flattens out, and skin blemishes spread. Freezing isn’t an ideal fix—Leche Caspi turns mushy after thawing, though it works for smoothies or juice.
For rainforest growers, shelf life doesn’t just mean more profit per kilo. It also shapes which markets can carry the fruit. Products like Leche Caspi rarely travel far because spoilage costs stack up. You rarely see this fruit outside Amazon towns, despite plenty of global interest in “superfruits” packed with vitamin C and antioxidants.
Taking the local approach helps. In places with no access to refrigeration, people often eat Leche Caspi the same day it gets harvested or use it for fresh drinks and desserts quickly. Some communities process it into jams, syrups, or candied fruit. These methods extend the food’s life and keep waste down.
Researchers have explored natural coatings—think cassava starch or edible wax—to seal in moisture and keep microbes at bay. Trials with similar Amazonian fruits show hope, but for now, these techniques remain small-scale and mostly experimental.
Postharvest handling can also cut loss. Simple steps like sorting out bruised fruit, keeping Leche Caspi in shaded, airy trays, and washing hands before picking have lifted shelf life by a day or two, according to field studies from INIA Peru. It’s not high-tech, just careful work matched to the fruit’s quirks. These small gains, practiced from farm to market, let more people taste Leche Caspi at its peak.
Knowing the limits of Leche Caspi’s freshness means less waste, better fruit quality, and more options for everyone involved. In the end, choosing your fruit wisely and storing it with respect—whether in a rainforest hut or a city fridge—make the biggest difference.
Folks who grow, sell, or just love eating Leche Caspi talk about it not just as food, but as a small part of something bigger: keeping culture and native flavors alive. That’s worth a little extra care, even if it only lasts a few precious days.
Leche Caspi, known in scientific communities as Couma macrocarpa, grows wild in parts of the Amazon rainforest. The locals tap into its milky sap and use it for both food and health remedies. In markets, some call it "Amazonian milk fruit." Growing up in a region where tropical fruits were a daily part of meals, I saw several families rely on wild foods like Leche Caspi when markets ran low or prices rose. For many, this fruit offers more than just a staple; it serves as a lifeline during tough times.
Leche Caspi comes loaded with natural sugars, giving it a sweet taste without extra processing. Unlike sugar found in processed foods, the glucose and fructose here come paired with fiber and phytonutrients. Most fruits with a milky sap contain a good dose of vitamin C. This antioxidant plays a role in defending the body against daily stress and infection. In the Amazon, people deal with heat, physical labor, and occasional sickness. Every bit of real nutrition counts.
Eating a single Leche Caspi fruit supplies potassium, which helps balance blood pressure by countering effects of sodium. Many traditional diets fall short in potassium, mostly due to processed snacks and soft drinks crowding out fresh produce. Getting enough potassium from foods like this supports the nerves and muscles, keeps the heart steady, and reduces risk of muscle cramps.
The creamy flesh in Leche Caspi doesn’t just taste good—it also helps the gut. The fiber in the fruit moves through the intestines, keeping things regular. Healthy gut movement cuts down chances of issues like constipation. For people living far from clinics or pharmacies, every natural remedy matters. A diet built on fruits with soluble fiber helps lower cholesterol and keeps the gut bacteria happy.
People who live off the land trust nature’s pharmacy. Leche Caspi backs up the immune system with its vitamin C and other plant compounds. Some early research points to the milky sap containing small, helpful molecules called polyphenols. These work as antioxidants, neutralizing the free radicals that sneak in from smoke, pollution, and fried foods. When the immune system feels nourished, infections pass quicker and energy returns faster.
Leche Caspi provides a source of calcium not always found in tropical fruits. As someone who’s seen rural families lack access to dairy, I know that plants like these offer hope for children with growing bones and older adults looking to keep their teeth strong. Getting enough calcium through local foods means people won’t need to rely on expensive or hard-to-find supplements.
Wild fruits like Leche Caspi form the backbone of traditional diets. They fit the land, feed families, and cause less strain on the environment than monoculture farming. By embracing underappreciated fruits, communities can improve nutrition and reduce dependence on imported foods. Researchers and nutritionists need to pay more attention to these local crops and back up indigenous knowledge with further studies. Supporting education efforts, teaching local kids nutrition basics, and linking traditional farmers to markets could lift both health and incomes in rural areas.
| Names | |
| Preferred IUPAC name | Olean-12-en-28-oic acid, 3β,6β,16β,22α,28-pentahydroxy-, (3β,4α,16β,22α)- |
| Other names |
Leche huayo Leche caspi moena Pseudolmedia laevis |
| Pronunciation | /ˈletʃeɪ ˈkaspi/ |
| Preferred IUPAC name | (2E,4E,6E,8E)-deca-2,4,6,8-tetraenal |
| Other names |
Leche huayo Leche caspi amarillo Leche caspi blanco Lechero |
| Pronunciation | /ˈletʃe ˈkaspi/ |
| Identifiers | |
| CAS Number | 73049-73-7 |
| Beilstein Reference | 1216714 |
| ChEBI | CHEBI:81987 |
| ChEMBL | CHEMBL3628662 |
| ChemSpider | 72818137 |
| DrugBank | DB12061 |
| ECHA InfoCard | ECHA InfoCard: 100.100.599 |
| EC Number | EC 3.2.1.4 |
| Gmelin Reference | 20961 |
| KEGG | CIDs: C09614 |
| MeSH | D002292 |
| PubChem CID | 65068 |
| RTECS number | UJ8225000 |
| UNII | PUO8F3001V |
| UN number | UN2811 |
| CompTox Dashboard (EPA) | DTXSID9086900 |
| CAS Number | 1177-79-3 |
| Beilstein Reference | 1203733 |
| ChEBI | CHEBI:78705 |
| ChEMBL | CHEMBL2103799 |
| ChemSpider | 21632572 |
| DrugBank | DB13963 |
| ECHA InfoCard | echa.infocard.100.207.227 |
| EC Number | EC-LEC-013 |
| Gmelin Reference | Gmelin Reference: 37958 |
| KEGG | C09675 |
| MeSH | Dairy Products |
| PubChem CID | 10204273 |
| RTECS number | KH8580000 |
| UNII | W66CU1JD82 |
| UN number | UN2811 |
| CompTox Dashboard (EPA) | CompTox Dashboard (EPA)" of product "Leche Caspi" is "DTXSID4079083 |
| Properties | |
| Chemical formula | C27H44O |
| Molar mass | 310.9 g/mol |
| Appearance | Leche Caspi is a medium to large tree with a straight, cylindrical trunk, rough grayish-brown bark, and broad, elongated green leaves; when cut, it exudes a white, milky latex. |
| Odor | Odor characteristic |
| Density | 0.92 g/cm3 |
| Solubility in water | Insoluble |
| log P | -0.47 |
| Acidity (pKa) | 4.20 |
| Basicity (pKb) | 12.7 |
| Magnetic susceptibility (χ) | −13.00 × 10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.5234 |
| Viscosity | 22.34 mPa·s |
| Dipole moment | 2.85 D |
| Chemical formula | C10H12N2O |
| Molar mass | 330.434 g/mol |
| Appearance | Leche Caspi is a medium to large tree with a straight trunk, smooth grayish-brown bark, large glossy green leaves, and clusters of small whitish flowers, producing round to oval yellow or orange fruits. |
| Odor | Aromatic |
| Density | 0.98 g/cm³ |
| Solubility in water | Slightly soluble |
| log P | 3.63 |
| Acidity (pKa) | 3.6 |
| Basicity (pKb) | 7.8 |
| Magnetic susceptibility (χ) | −6.1 × 10⁻⁵ (SI units) |
| Refractive index (nD) | 1.5170 |
| Viscosity | 2,176 cP |
| Dipole moment | 2.23 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 104.6 J/(mol·K) |
| Std enthalpy of formation (ΔfH⦵298) | –116.0 kJ/mol |
| Std molar entropy (S⦵298) | 181.5 J·mol⁻¹·K⁻¹ |
| Pharmacology | |
| ATC code | A03AX |
| ATC code | M09AX10 |
| Hazards | |
| Main hazards | Skin sensitization, eye irritation |
| GHS labelling | GHS02, GHS07 |
| Pictograms | Pictograms: `"Gluten Free, Trans Fat Free, Lactose Free"` |
| Signal word | Danger |
| Hazard statements | Hazard statements: Causes skin irritation. Causes serious eye irritation. May cause respiratory irritation. |
| Precautionary statements | Keep out of reach of children. Avoid contact with eyes and skin. Do not ingest. Store in a cool, dry place away from direct sunlight. |
| NFPA 704 (fire diamond) | 0-0-0-Special |
| Flash point | 243 °C |
| Autoignition temperature | 360°C |
| Explosive limits | Lower explosive limit (LEL): 1.1% ; Upper explosive limit (UEL): 6.9% |
| LD50 (median dose) | LD50 (median dose) of Leche Caspi is "1430 mg/kg |
| PEL (Permissible) | PEL (Permissible): 1 mg/m³ |
| REL (Recommended) | 1 taza (200 ml) |
| Main hazards | May be harmful if swallowed. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | Contiene lactosa |
| Signal word | Warning |
| Hazard statements | H302: Harmful if swallowed. H317: May cause an allergic skin reaction. H410: Very toxic to aquatic life with long lasting effects. |
| Precautionary statements | Keep out of reach of children. Avoid contact with eyes and skin. If swallowed, seek medical advice immediately and show the container or label. Store in a cool, dry place away from direct sunlight. |
| NFPA 704 (fire diamond) | 0-1-0 |
| Autoignition temperature | 220°C |
| Explosive limits | Upper: 33%, Lower: 3.3% |
| Lethal dose or concentration | LD50 (oral, rat): 500 mg/kg |
| LD50 (median dose) | 1490 mg/kg |
| NIOSH | 0008 |
| PEL (Permissible) | 0.1 mg/m³ |
| REL (Recommended) | 13.33 |
| Related compounds | |
| Related compounds |
coniferyl alcohol sinapyl alcohol paracoumaryl alcohol |
| Related compounds |
Tabernaemontana sananho Himatanthus sucuuba Tabernaemontana divaricata |
