1. Salicin is an alcoholic β-glucoside. Salicin is produced in (and named after) willow (Salix) bark. It is a biosynthetic precursor to salicylaldehyde. Salicin hydrolyses into β-d-glucose and salicyl alcohol (saligenin). Salicyl alcohol can be oxidized into salicylaldehyde and salicylate, both biologically and industrially. == Biosynthesis == The enzyme salicyl-alcohol beta-D-glucosyltransferase characterised from Gardenia jasminoides produces salicin from salicyl alcohol and UDP-glucose, with uridine diphosphate (UDP) as byproduct. == Medicinal aspects == Salicin is found in the bark of and leaves of willows, poplars and various other plants. Derivates are found in castoreum. Salicin from meadowsweet was used in the synthesis of aspirin (acetylsalicylic acid), in 1899 by scientists at Bayer. Salicin tastes bitter like quinine. Salicin may cause an allergic skin reaction (skin sensitization; category 1). Mild side effects are standard, with rare occurrences of nausea, vomiting, rash, dizziness... from wikipedia.org