Vanillin is the primary chemical component in the extract of vanilla bean, which has been widely used as a flavorant in foods, beverages and tobacco due to its popular odor. Vanillin has multifunctional effects such as anti-sickling, antiangiogenetic, anti-colitis, antianalgesic and antioxidant effects. Thus, vanillin might be used as a potential agent for the treatment of sickle cell anemia and major depressive disorder, as well as an antagonizing compound to counteract the negative effects of ultraviolet A (UVA) irradiation on proliferative potential and stemness of human adipose tissue-derived mesenchymal stem cells (hAMSCs).?
References:
1.?Abraham DJ, Mehanna AS, Wireko FC, et al. Vanillin, a potential agent for the treatment of sickle cell anemia. Blood, 1991, 77(6): 1334-1341.
2.?Lee SY, Park SH, Kim MO, et al. Vanillin attenuates negative effects of ultraviolet A on the stemness of human adipose tissue-derived mesenchymal stem cells. Food and Chemical Toxicology, 2016, 96: 62-69.
3. Xu J, Xu H, Liu Y, et al. Vanillin-induced amelioration of depression-like behaviors in rats by modulating monoamine neurotransmitters in the brain. Psychiatry Research, 2015, 225(3): 509-514.
