Vanillin: a review on the therapeutic prospects of a popular flavouring molecule

Abstract

Abstract: Vanilla is the world’s most popular flavour extracted from the pods of Vanilla planifolia orchid. It is a mixture of ~ 200 compounds but its characteristic flavour and fragrance primarily come from vanillin. While the importance of its wide usage in flavour and fragrance is well established, there have been limited investigations to evaluate its bioactive potential. However, a few studies have reported a promising array of bioactivities that could be exploited for multiple therapeutic applications. Recently, bioactive properties of vanillin, such as neuroprotection, anticarcinogenic, and antioxidant are gaining attention. Besides this, vanillin and its synthetic analogues are found to regulate gene expression and exhibit biological activities. Therefore, here we summarize the potential bioactivates of vanillin and its derivative with an aim to change the perspective from being a popular flavour to a new age therapeutics molecule. Graphic abstract: [Figure not available: see fulltext.].