vanillin Report issue

Small molecule Experimental
MeSH PubChem

Active Ingredient History

Vanillin (4-hydroxy-3-methoxybenzaldehyde), a pleasant smelling organic aromatic compound, is widely used as a flavoring additive in food, beverage, cosmetic and drug industries. It is reported to cross the blood brain barrier and also displayed antioxidant and neuroprotective activities. Vanillin is a natural substance widely found in many plant species and often used in beverages, foods, cosmetics, and pharmaceutical products. Antioxidant and anticancer potential have been described for this compound. Vanillin has been classified as a bioantimutagen and is able to inhibit mutagenesis induced by chemical and physical mutagens in various cell systems. Vanillin, a selective agonist of TRPV1, has been shown to attenuate i.c.v. STZ and AlCl3+d-galactose induced experimental Alzheime's disease (AD).   NCATS

Chemistry

  • SMILES: COC1=CC(C=O)=CC=C1O
  • InChIKey: MWOOGOJBHIARFG-UHFFFAOYSA-N
  • Mol. Mass: 152.1473
  • ALogP: Missing data
  • ChEMBL Molecules: Missing data
More Chemistry

Pharmacology

Alternative names

4-hydroxy-3-methoxybenzaldehyde | 5-bromovanillin | 5-chlorovanillin | vanillaldehyde | vanillin | vanillin, sodium salt

Indications (4)

Approved Indications (0)

Experimental Indications - Clinical Trial Phases 1-4 (4)


 

Alzheimer Disease ()

Infant, Extremely Premature (Phase 1)

Parkinson Disease ()

Toxoplasmosis ()

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