Ethyl Vanillin: The Synthetic Vanillin for a Better Health

May. 13, 2024

Ethyl Vanillin: The Synthetic Vanillin for a Better Health

Vanilla has long been used in the culinary fields due to its strong flavor and odor. In the early days of the 1870’s, scientists have formulated a compound which is stronger in odor and flavor than vanilla known as Ethyl Vanillin. The compound has then been used in the making of various food products, as well as in other industries including the health supplement formulation field. Studies have shown that excessive doses of Ethyl Vanillin for long periods of time, specifically, more than 6 months, can be dangerous as it causes toxic side effects including acute respiratory distress syndrome. Studies are also being conducted to fully understand the dangerous effects of Ethyl Vanillin in the human body. However, according to experts, Ethyl Vanillin supplementation can be beneficial if taken within low doses, as recommended by physicians. It must be used with caution among patients with ongoing diagnosed illnesses.

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What is Ethyl Vanillin?

The compound Ethyl Vanillin is a synthetic form of the naturally-occurring flavoring agent Vanilla. It is a white to yellowish crystalline powder which can be used instead of Vanillin. Because it is of almost similar molecular structure as that of Vanillin, experts believe that the health benefits of using Ethyl Vanillin are almost similar to that of Vanillin. Animal studies have long shown toxic effects of using Ethyl Vanillin, making it not ideal for health supplementation in the past few decades. However, following confirmatory studies that Ethyl Vanillin at very low doses are more beneficial than being dangerous, many experts have recommended the use of the compound in health supplement formulations. Today, many manufacturers of modern health supplement products include low doses of Ethyl Vanillin in their formulations in order to improve health and wellness without causing serious side effects.

What are the benefits of using Ethyl Vanillin?

The following are some of the proposed benefits of using Ethyl Vanillin, as provided in some quantitative researches:

It may fight cancer cells

Vanillin has long been known as a potential cancer-fighting agent. Some experts say that the synthetic form Ethyl Vanillin may also fight off cancers when taken in relatively low doses. This claim is still subject to deeper clinical researches.

It helps detoxify body cells

Ethyl Vanillin may also be helpful in eliminating toxins in the body cells, thereby improving overall body function. This is because it is an antioxidant agent, as explained by some experts in the field of pharmacodynamics.

It has antimicrobial properties

Just like Vanillin, Ethyl Vanillin may also possess antimicrobial properties. This means that it might fight off microorganisms and prevent excessive growth in their numbers. This effect prevents infections and many other illnesses.

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Conclusion

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Ethyl Vanillin is a helpful compound when used in low doses. It might be dangerous, however, when taken in very high doses. Experts believe that it may also prevent cancer cell growth.

Your guide to vanilla vs. vanillin

1. What is vanilla?

The vanilla orchid, Vanilla planifolia, originates from Mexico. Spanish conquistadores brought cocoa and vanilla with them to Europe. Blended with sugar, it became a luxury drink in the 17th century. The plant expanded to the French colonies of The Bourbon Islands (Madagascar, Comoros, Reunion, Seychelles). Today, this is the region where most vanilla is produced. Vanilla pods are harvested in unripe condition and fermented through repeated exposure to sunlight and other natural processes. The brownish colour and vanilla flavour develops during this natural fermentation process.

Vanilla is rare, and it is the second most expensive spice after saffron, due to the extensive labour required to grow the vanilla seed pods. Pollinating is done by hand, and workers use a stick to move the pollen-coated part of the flower, called anther, towards the female part, called stigma. In its native habitat in Mexico, the Melipona bee pollinates the vanilla orchid. However, this process is sporadic at best, so hand pollination is also used in Mexico.

It takes 600 hand-pollinated blossoms to produce 1 kg of cured beans. Unripe beans are sold at local markets to collectors and curers who then sort, blanch, steam, and dry the beans in the sun. They are then sorted again, dried in the shade, and fermented. The beans are continually evaluated on their aroma and quality.

Today, Madagascar is the most recognised country for vanilla production, and more than 80% of the world's consumption originates here. Madagascar vanilla is well known for its quality and considered superior to vanilla produced in other regions such as Indonesia.

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