Salicin

Salicin is a naturally occurring alcoholic β-glucoside found primarily in the bark of trees in the Salix genus, such as the white willow (Salix alba) [1]. It is not a biological target itself but functions as a prodrug that is converted into salicylic acid within the human body [2]. Following oral ingestion, salicin is hydrolyzed by intestinal bacteria into saligenin (salicyl alcohol), which is then absorbed and oxidized in the blood and liver to form the active anti-inflammatory moiety, salicylic acid [3]. Salicylic acid exerts its therapeutic effects by inhibiting the enzymes cyclooxygenase-1 (COX-1) and cyclooxygenase-2 (COX-2), which leads to a decrease in the synthesis of pro-inflammatory prostaglandins [4]. Historically, salicin was the chemical starting point for the development of modern aspirin (acetylsalicylic acid) [5]. While salicin provides analgesic and antipyretic effects similar to those of aspirin, it is generally characterized by a slower onset of action and a potentially lower risk of inducing acute gastric mucosal damage [2, 5]. Additionally, salicin is recognized as a specific agonist for the bitter taste receptor TAS2R16 in humans [6].

Other names

Salicoside2-(Hydroxymethyl)phenyl-β-D-glucopyranosideWillow bark extractSalicyl alcohol glucoside

Salicin acts as a prodrug that is hydrolyzed and oxidized to salicylic acid, which subsequently inhibits cyclooxygenase-1 (COX-1) and cyclooxygenase-2 (COX-2) enzymes [2, 3].