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Value-Added Products and Bioactive Compounds from Fruit Wastes
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Ranjay Kumar Thakur, Rahel Suchintita Das, Prashant K. Biswas, Mukesh Singh
The increase in demand for naturally derived flavors has encouraged the production of natural vanillin from substrates through the process of microbial biotransformation. Vanillin (4 hydroxy-3-methoxy-benzaldehyde) is produced from vanillic acid. Pineapple peel waste harbors ferulic acid, which is the precursor of vanillic acid [169]. Therefore, vanillin can be synthesized from pineapple peels from a series of biochemical reactions [98].
Monographs of fragrance chemicals and extracts that have caused contact allergy / allergic contact dermatitis
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
Vanillin is a white to off-white crystalline powder; its odor type is vanilla and its odor at 100% is described as ‘sweet, vanilla, vanillin, creamy and phenolic’ (www.thegoodscentscompany.com). Vanillin occurs widely in nature and has been identified in propolis and Myroxylon pereirae resin (balsam of Peru) (12,19,20,21). It is present in tobacco, tobacco smoke and tobacco substitute smoke. Vanillin is an important commercial chemical that is used for flavoring confectionaries, beverages, foods, and animal feeds. Small quantities are used in perfumery to round and fix sweet, balsamic fragrances. Vanillin is also used as a brightener in galvanotechnical processes and is an important intermediate in, for example, the production of pharmaceuticals such as l-3,4-dihydroxyphenylalanine (l-DOPA) and methyldopa. It is an ingredient in pet care products and bug sprays for in-home use (U.S. National Library of Medicine).
Preclinical Antidepressant-Like Effects of Terpenes, Polyphenolics, and Other Non-Flavonoid Phytochemicals
Published in Scott Mendelson, Herbal Treatment of Major Depression, 2019
Vanillin is a phenolic aldehyde that is a primary component of the extract of the vanilla bean. Both chronic and acute oral administration of vanillin decrease immobilization of mice in the forced swim and tail suspension tests.231
Relevant essential oil components: a minireview on increasing applications and potential toxicity
Published in Toxicology Mechanisms and Methods, 2021
Cristina Fuentes, Ana Fuentes, José Manuel Barat, María José Ruiz
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a phenolic aldehyde and the main component of the extract of the bean and pod of the vanilla orchid. It is one of the most widely used flavor compounds in foods, pharmaceuticals, fragrances, and personal care products (Al-Naqeb et al. 2010). In the food industry, it is often employed in processed foods as a flavoring agent, and as a sweetener in dairy, bakery, and confectionery products, and also in beverages. Vanillin is also used in aromatherapy and is an ingredient of perfumes, toothpaste, soaps, cosmetics, and other personal and household products. In the chemical and pharmaceutical industry, vanillin is involved in the manufacture of herbicides, antifoaming agents or drugs like L-dopa. Other products that may also contain vanillin include cigarettes, cattle feed or pharmaceuticals, paints, and plastics where it is used as an odor-masking agent (Cheng et al. 2007).
Vanillin extracted from Proso and Barnyard millets induce apoptotic cell death in HT-29 human colon cancer cell line
Published in Nutrition and Cancer, 2020
Deepa Priya Ramadoss, Nageswaran Sivalingam
Vanillin is a naturally occurring bioactive compound found in the pods of vanilla spp, and also found in many plant species consuming various properties. It is one of the most extensively used for medicinal purposes, flavoring agents in food and personal products (34). Vanillin has potential antioxidant and antitumor properties (35) and it was reported that its activity was beneficial for preventing oxidative stress and cancer (36). Other significant activities of vanillin exhibit hypolipidemic, antimicrobial, and prevents atherosclerosis (37, 38), anticancer, anti-inflammatory, anti-hepatotoxic, anti-aggregant, antiviral, antiseptic, and analgesic, etc. (39). Vanillin acts as radical scavengers in the healthy diet which decrease the free radical tumor elevation (40). Cheng et al. found that vanillin significantly altered gene expression in the human hepatocellular carcinoma cell line HepG2 (41) and Lirdprapamongkol et al. reported that vanillin suppressed the in vitro invasion and In Vivo migration of mammary adenocarcinoma cancer cells (42). And it also inhibits mutagenesis induced by physical and chemical mutagens (43, 44).
Characterization and cytotoxicity assessment of nargile smoke using dynamic exposure
Published in Inhalation Toxicology, 2019
Christian Khalil, Joe Braham Chahine, Brenda Chahla, Tamara Hobeika, Rony S. Khnayzer
Nicotine, one of the main components in nargile smoke, has been well researched in the literature. Its other common names are α-pyridyl-α-methylpyrrolidine and pyridine, 3-(1-methyl-2-pyrrolidinyl). Exposure to nicotine has been reported to trigger hypoxia in addition to its effects on the pituitary adenylate cyclase-activating polypeptide and its receptor 1 in the developing piglet brainstem (Huang et al. 2017). Nicotine exposure has also been reported to trigger severe systemic effects (Mishra et al. 2015) in addition to being a carcinogen in animals and humans (Momi et al. 2013; Chu et al. 2013). Nicotine was also reported to alleviate depression in individuals with depressive disorder (Cosci et al. 2014). Another common component identified in the smoke consisted of Vanillin. Vanillin and ethyl vanillin are commonly used as flavoring compounds in food, beverages, cosmetics, and drugs (Ogawa et al. 2018). Many studies of Nargile smoke identified the vanillin presence in the smoke (Sepetdjian et al. 2013; Shihadeh et al. 2015). Vanillin was reported in the literature as a compound that affects cytochrome P450 activity in vitro and in vivo (Chen et al. 2012).