Vanillin- More Than A Flavouring Agent: A Review On Its Bioactive Properties

Abstract

Vanillin, the white crystalline aromatic component of Vanilla orchid, renowned to be its the primary flavour component, has wide ranging lucrative applications not only in the food industry, but also in the perfumery, cosmetics, metal plating and most essentially, in the pharmaceutical industry. Vanillin has been recognised to have various medicinal properties like antioxidant, antitumor, anticancer, antiviral, antibacterial, antifungal, neuroprotection, anti-quorum sensing activity, etc., and have extensive applications in the treatment of Parkinson’s disease; hypertension, upper respiratory tract infections and venereal diseases etc. In this review, we have attempted to focus on the bioactive properties of vanillin considering its potentially emerging pharmacological significance.