Vanillin has also demonstrated a surprising effect in experiments with diseased mice: it reduced the percentage of sickle cells present in their bloodstream, and may have applications for human use. Vanilla bean orchid ( Vanilla plantifolia) is often known simply as 'vanilla' because the seed pods from this plant are the source of natural vanilla flavoring used widely in desserts and beverages. Therefore, natural growth is obtained between latitude 15° north and 27° south on all continents except Australia 1, 3, 5. Research has shown that vanillin-the main molecule in the plant-has antimicrobial and antioxidant properties. Vanilla is a tropical plant that grows best in warm and moist climate. In food studies, meals flavored with vanilla provide a greater degree of satiety versus identical, unflavored meals. Vanilla can be used medicinally as an aphrodisiac, a stimulant, a fever reducer, and as an aid in gastric ailments. ‘Vanillism’ is a condition that can impact workers handling vanilla – symptoms include headache, dermatitis, and insomnia. Vanilla can cause allergic responses when applied topically or taken internally. The vanilla bean plant (Vanilla planifolia) is an orchid species known for its high vanillin content and use as a vanilla flavoring. Contact with the skin can cause moderate to severe dermatitis. Harvesting vanilla orchids is surprisingly dangerous, as care must be taken to avoid contact with the stem’s sap. Vanilla plants have a long, fleshy climbing stem that attaches to trees by aerial rootlets roots also penetrate the soil. The extract acts as a much loved flavoring agent, and also reduces the amount of sugar necessary to sweeten foods-especially confectionary and dessert items. The plant produces fruits, often referred to as beans, that are harvested for their essential oil and vanilla extract. The vanilla orchid, native to Mexico and Central America, is one of the primary sources of vanilla flavoring and vanilla perfume.
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