A glucoside compound found in daphne plants that has medicinal and antimicrobial properties.
From daphne, the plant name, plus the chemical suffix -in. Identified by chemists studying the active compounds in daphne species used in traditional medicine.
Daphnin is so bitter that birds and insects avoid daphne plants—the plant essentially weaponizes its chemistry to prevent being eaten, which is why it's also toxic to humans if ingested!
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