Mitigation of KBrO3-induced depression by reducing IL-1β, IL-6 and cyclooxygenase-2īinds near central water cavity of haemoglobin, affects membrane permeability stimulating the efflux of K + ionsĪbraham et al. Protect dopaminergic neurons by reducing LPS-induced expression of inducible nitric oxide (iNOS), cyclooxygenase-2, IL-1β, and IL-6 through regulating ERK1/2, p38 and NF-κB signaling Inhibited the production of nitric oxide, pro-inflammatory cytokines, IL-1β, TNF-α, and IL-6, nitric oxide synthase, MAPKs, NF-κB, cyclooxygenase-2, and reduces mRNA expression levels of IL-1β, TNF-α, and IL-6 Neuroprotection in ischemic neuronal cell death, neurofunctional development, ameliorates brain infarct volume, brain edema, reduce apoptosis and downregulates HIF-α in spinal tissues Inhibition of acetylcholinesterase and butyrylcholinesterase activities, and restoration of oxidative imbalance in Fe 2+-induced brain cell damageĪcetylcholinesterase inhibition and bettered butyrylcholinesterase selectivity Nitric oxide (NO) synthase mRNA in macrophages Protects blood-milk barrier and inhibits the inflammatory response in lipopolysaccharide induced mastitis, inhibits myeloperoxidase activity, decreases production of pro-inflammatory mediators such as TNF-α, IL-6, IL-1β, inducible nitric oxide synthase and cyclooxygenase-2, and repairs the blood-milk barrier by increasing the protein levels of the tight junction proteins such as zona occludens 1, claudin-3, and occludin Induces apoptosis cancer cells, molecular docking reveals binding of vanillin to CAMKIV enzyme associated with cancer and neurodegenerative diseases, decrease the metastatic potential of HepG2 cells by inhibiting FAK/PI3K/Akt signalling pathway Wnt/β-catenin receptor, proteasome genes, MAPK, nuclear factor-κB, promotes intestinal repair following radiation injury by enhancing the expression of DNA-dependent protein kinases Inhibit cell proliferation, migration and induce the apoptosis by affecting PI3K-related protein expression ( 2019) that highlighted the therapeutic use of vanilla, vanillin, and vanillic acid. Readers are also directed to the reviews by Singletary ( 2020), Sharma et al. Our focus here is to provide an in-depth look at the bioactive properties of vanillin (Table 2) as an attempt to identify it as a mainstream bioactive small molecule like curcumin. Therefore, due to the potential emerging reports of usage of vanillin as a therapeutic molecule and its inclusion in the food additive on generally regarded as safe (GRAS) list, it is an ideal candidate for health care applications (Tai et al. Though recent studies on vanillin have eluded to its bioactive potential, in comparison to curcumin the level of research activity is very limited. vanillin and ferulic acid (Iannuzzi et al. Moreover, the bioactivities of curcumin are now attributed to the constituent and stable degradation products, i.e. Besides being known for flavour and fragrance, it has diverse bioactive properties, namely anticancer, neuroprotective, antibiotic potentiation, and anti-quorum sensing (Arya et al. Vanillin is either isolated from vanilla extract or is chemically synthesized from guaiacol. The physicochemical properties of vanillin are described in Table 1. Vanillin has different functional groups, like aldehyde, hydroxyl and ether attached to an aromatic ring. Vanillin is a specialized metabolite and the main ingredient of vanilla extract that occurs in concertation of 1.0–2.0% w/w in cured vanilla beans (Zhang and Mueller 2012). Vanilla is a mixture of ~ 200 compounds however, it’s characteristic flavour and fragrance comes mainly from the molecule vanillin (Gallage and Møller 2018). Today, Madagascar is the largest producer of natural vanilla with 75% of world production followed by Indonesia, China, Mexico, and Papua New Guinea.
It was transported to Europe and subsequent development of hand pollination techniques led to its expansion to other parts of the world (Teoh 2019). It was in 1519 that vanilla was exposed to the world with the Spanish invasion of the Aztecs. For centuries vanilla flavour remained classified for the rest of the world since it was ascribed as a flavour of nobility by Aztecs and pre-Columbian Mayas. It constitutes one of the most preferred flavours and fragrance ingredients in ice-creams, confectioneries, milk products, perfumes, pharmaceuticals, liqueur and other cordial industries, thereby forming a whopping multimillion-dollar market (Gallage and Møller 2018). Vanilla is arguably the world’s most popular flavour and is derived from mature pods of the orchid Vanilla planifolia.
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