Images (1)

Vanilla real

Author:Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 25.01.2022

Dieser Artikel auf Deutsch

Synonym(s)

Spice Vanilla; Vacilla; vanilla bean; Vanilla planifolia Andrews

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).


Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

The real vanilla (from the French vanilla 'small pod' or pod), also called spice vanilla (Vanilla planifolia), is an evergreen climbing and climbing liana from the orchid family. Genuine vanilla is native to the forests of eastern Mexico and is now cultivated in many tropical countries (especially on the islands of Madagascar and Reunion, formerly Bourbon/Bourbon Vanilla).

True vanilla is an epiphytic climber with fleshy, bare stems that can reach several metres in length. The fleshy leaves are lanceolate in shape and emerge at the nodes of the stems. The flowers are greenish yellow. From them the fruits develop, 15-20cm long, many-seeded seed capsules. The spice vanilla is produced from the seed capsules.

IngredientsThis section has been translated automatically.

1.5-3% vanillin (Bourbon vanilla 3.2-3.7%) Vanillin acid, vanillyl alcohol, protocatechuic acid/aldehyde; also malic, tartaric, citric and benzoic acid.

OccurrenceThis section has been translated automatically.

Vanilla planifolia is the parent plant of Fructus vanillae, the vanilla fruit or vanilla bean. The drug, Fructus vanillae is the vanilla beans are created during the fermentation process. In the fresh fruit, vanillin is only present in the form of an odourless vanillin-beta-glucoside (vanilloside).

EffectsThis section has been translated automatically.

Vanillin has a weak antiseptic and anaesthetic effect.

Field of application/useThis section has been translated automatically.

As a flavoring or spice versatile used in toiletries, food and beverages such as tobacco and liqueurs, but also in pharmaceuticals.

Homeopathically, Vanilla planifolia, the ripe, dried and fermented fruits are used. There is a negative monograph of the Commission D.

Undesirable effectsThis section has been translated automatically.

Presumably vanillinic acid and isovanillinic acid are the main allergens. Sensitizing potency: Medium. Frequency of sensitization: Occasional.

Clinical pictureThis section has been translated automatically.

Allergic and irritant contact dermatitis, which is usually occupational, is found in the English literature under "vanillism". Occasionally, after ingestion, vanilla allergy sufferers experience urticarial exanthema and facial swelling. Cross-reactivity can occur with Peru balsam.

LiteratureThis section has been translated automatically.

  1. Bezerra DP et al (2016) Overview of the Role of Vanillin on Redox Status and Cancer Development. Oxide Med Cell Longev 9734816.

  2. Gallage NJ et al (2015) Vanillin bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. Mol Plant 8:40-57.

  3. Hausen BM, Vieluf K (1997) Allergy plants, plant allergens. Ecomed publishing house, Landsberg/Munich, S. 247-250

  4. Odoux E et al (2003) Purification and characterization of vanilla bean (Vanilla planifolia Andrews) beta-D-glucosidase. J Agricultural Food Chem 51: 3168-3173

Authors

Last updated on: 25.01.2022

Author: Prof. Dr. med. Peter Altmeyer