Vanillin

Walton, Nicholas J.; Mayer, Melinda J.; Narbad, Arjan

doi:10.1016/s0031-9422(03)00149-3

Cited by 497 publications

(230 citation statements)

References 59 publications

Supporting

Mentioning

227

Contrasting

Unclassified

Order By: Relevance

“…These cells seem to be responsible for vanillin secretion (Joel et al, 2003). Vanilla extract is valued as a natural flavor, but, because of its cost and limited availability, less than 1% of the annual world demand for vanillin is isolated from its natural source (Walton et al, 2003). Most of the vanillin used by the flavor industry originates from chemical methods that use guaiacol, eugenol or lignin as starting materials (Rao and Ravishankar, 2000).…”

Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

910

704

View full text Add to dashboard Cite

SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

show abstract

Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

910

704

View full text Add to dashboard Cite

show abstract

“…Such studies have included identification and isolation of the chemical components, establishment of their biological potency both by in vitro and in vivo studies in experimental animals and through epidemiological and clinical case control studies in man. Study findings suggest that phytochemicals may reduce the risk of coronary heart disease by preventing the oxidation of low density lipoprotein (LDL) cholesterol, reducing the synthesis or absorption of cholesterol, normalizing blood pressure and clotting, and improving arterial elasticity (Walton et al, 2003).…”

Section: Biological Activity Of Phytochemicalsmentioning

confidence: 99%

Phytochemistry of pharmacologically important medicinal plants – A Review

Saranraj¹,

Sivasakthi²,

Deepa³

2016

Int. J. Curr. Res. Chem. Pharm. Sci

View full text Add to dashboard Cite

Plant derived substances have recently become of great interest owing to their versatile applications. Medicinal plants are the richest bioresource of drugs of traditional systems of medicine, modern medicines, nutraceuticals, food supplements, folk medicines, pharmaceutical intermediates and chemical entities for synthetic drugs. The beneficial medicinal effects of plant materials typically result from the combinations of secondary products present in the plant. The medicinal actions of plants are unique to particular plant species or groups are consistent with this concept as the combinations of secondary products in a particular plant are often taxonomically distinct. Ecological function of secondary products may have some bearing on potential medicinal effects for humans and the secondary products involved in plant defense through cytotoxicity toward microbial pathogens could prove useful as antimicrobial medicines in humans, if not too toxic. In contrast to synthetic pharmaceuticals based upon single chemicals, many phytomedicines exert their beneficial effects through the additive or synergistic action of several chemical compounds acting at single or multiple target sites associated with a physiological process. The present review is focused on phytochemistry and pharmacological importance of medicinal plants.

show abstract

“…Vanillin is the major component of vanilla, a widely used compound used for flavoring. [2] In addition, approximately half of the synthetically produced vanillin worldwide is used in industries for the production of food preservatives, herbicides, and pharmaceutical. [3,4] These applications are possible as a result of the antioxidant and antimicrobial properties of vanillin.…”

Section: Introductionmentioning

confidence: 99%

Ortho-Methoxy Group as a Mild Inhibitor of the Reactions Between Carboxylic Acid and Phenols

et al. 2017

View full text Add to dashboard Cite

According to the current database of natural products, over 25,000 compounds contain a vanillyl ring in their structure. The reasoning behind the high occurrence of the vanillyl ring structure seemed to be poorly understood, specifically the preference for a methoxy-substituted phenol structure as opposed to its dihydroxy analogue. To better understand this, we investigated the reaction mechanisms of two methoxyphenol structures, in syn and anti conformations, two hydroxyphenol structures, also in syn and anti conformations, and phenol as a reference structure, with acetic acid. Of the starting structures, the syn hydroxyphenol was found to be kinetically the most reactive, and formed the most stable product, while both hydroxyl-substituted phenols reacted more favorably with acetic acid than the methoxyphenols. A preference for the methoxyphenol molecule may exist as a way to hinder the formation of stable covalent bonds between natural products and cellular components.

show abstract

Vanillin

Cited by 497 publications

References 59 publications

Biosynthesis of plant‐derived flavor compounds

Biosynthesis of plant‐derived flavor compounds

Phytochemistry of pharmacologically important medicinal plants – A Review

Ortho-Methoxy Group as a Mild Inhibitor of the Reactions Between Carboxylic Acid and Phenols

Contact Info

Product

Resources

About