Known since the 14th century by the Aztecs for its flavoring qualities, the orchid is the main source for commercial vanilla. Therefore, the flower is an important source of finance for commercial industries. It is an indispensable organic compound in pharmaceutical, food and perfume industries. The Orchid gained a lot of attention in 2010 and 2013 in academia. This is due to studies for its possible properties to inhibit and destroy cancer cells.
Unfortunately, the crop is becoming rare and classified as an endangered species.
Vanillin and derivatives.
Ethyl vanillin and vanillin are natural and major components of the flower. Vanillin is a popular flavoring material and spice obtained from the fully grown and processed fruit of Vanilla planifolia Andrews. Ethyl vanillin is 2.5 times stronger in flavor than vanillin. The compounds have been already studied for anti-inflammatory and anti-epileptic properties.
- Multi-organ anti-carcinogenic effects of vanillin.
Concentration of vanillin may:
- Protect against oxidative damage in membranes.
- Decrease tumor growth in gastrointestinal malignancies. Inhibit and stop cancer cells in colorectal cancer.
- lessen hepatocellular as well as cervical carcinoma.
References: Journal of:
- Scientia horticulturae.
- Genetic resources and crop evolution.
- Medicinal food.
- Archive pharmacological research
- Research on chemical intermediates.