Vanillin: A food additive with multiple biological activities
Ahmed Olatunde, Aminu Mohammed, Mohammed Auwal Ibrahim, Nasir Tajuddeen, Mohammed Nasir Shuaibu
Abstract
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a known natural aromatic flavouring agent and the major component of vanilla extracted from cured vanilla pods. Vanillin has several applications in foods, beverages, pharmaceuticals, perfumes and cosmetics. The Food and Drug Administration (FDA) and Flavor and Extract Manufacturers Association (FEMA) have recommended vanillin as safe and pose minimum detrimental consequences. Additionally, several studies have reported the pharmacological activities of vanillin including anticancer, antidiabetic, antioxidant, antisickling, antimicrobial, anti-inflammatory, aphrodisiac, cardio-protective, diuretic actions, amongst others. In spite of these interesting reports, the general perception of vanillin has been restricted to its role as a food additive. Therefore, we reviewed the pharmacological activities of vanillin to demonstrate its therapeutic potentials, especially as a component of functional foods. We further highlighted the biosynthesis, toxicity, bioavailability and other applications of the compound. Our review revealed that vanillin holds promising potentials in the prevention and cure of diverse human (metabolic and non-metabolic) diseases and is relatively bioavailable in the systemic circulation that could warrant a clinical trial.