Vanilla health benefits: From fighting cancer to protecting nerves
Vanilla smells like every good memory from childhood: the first birthday cake, the first scoop of ice cream and the first bite of chocolate. The fragrant vanilla is the world's most popular flavour. It is extracted from the pods of a type of orchid known as Vanilla planifolia.
Vanilla is the most-preferred fragrance and flavour for everything from ice creams to confectioneries to perfumes to pharmaceutical products. The Aztecs and the Mayans were the first to discover vanilla, keeping it reserved only for the nobility.
Madagascar is the largest producer of natural vanilla, claiming 75% of the world's production of the ingredient.
Vanilla is a mixture of 200 different organic compounds, but its distinct fragrance that we have come to love so much comes from vanillin.
Health benefits of vanilla
What we get today commonly in the market is vanilla essence, which is just an imitation of the vanilla scent. Genuine vanilla is an antioxidant-rich food with neuroprotective, anti-cancer benefits. It's also used as a home remedy for fever, anxiety, toothache and tummy troubles.
The fragrant spice is also prized for its aphrodisiac properties. Here are some of its health benefits.
Can fight cancer: The bioactive compound vanillin is known to have stopped the growth of cancer cells in certain studies. However, these studies have all been conducted on animals.
It's antioxidant-rich: Vanilla is rich in antioxidants, which help in reducing oxidative stress and cellular damage that leads to chronic diseases.
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Protects nerve health: Vanilla contains compounds that may protect nerve health. Animal studies have shown that vanilla acts as a neuroprotective agent in nerve ailments like Huntington's disease.
May benefits sickle cell anaemia: A 1991 study by Abraham et.al showed that vanillin can be a crucial agent in the treatment of sickle cell anaemia. The bioactive compound was found to prevent normal blood cells from turning into sickle cells.
Antibacterial effects: The compounds present in vanilla powder like vanillin, ethyl vanillin and vanillic acid have antibacterial properties that fight Cronobacter species of bacteria.
Rich in minerals: Vanilla powder is rich in minerals like magnesium and potassium. Such elements are basic requirements for motor function, healthy kidney and heart.
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Other benefits of vanilla
- Antiviral
- Antifungal
- Good for heart health
- Boosts kidney health
- Good for diabetics
- Antimicrobial
- Helps in wound healing
Nutrients in vanilla
Nutritional facts for 1 teaspoon or 4.2 grams of vanilla powder
NUTRITIONAL FACT
| MEASURE
|
Calories
| 12
|
Protein
| 3 mg
|
Fat
| 3 mg
|
Carbohydrates
| 531 mg
|
Sugar
| 531 mg
|
Calcium
| 0.46 mg
|
Magnesium
| 0.50 mg
|
Phosphorous
| 0.25 mg
|
Potassium
| 6.22 mg
|
Vanilla extract vs vanilla essence: Which should you use?
Bakers often face a choice between vanilla extracts and vanilla essence as a flavouring agent. The choice is easy to make. If you want a rich, fragrant flavouring agent that tastes like the real thing, you can buy vanilla extract. If you want something cheaper that tastes good, opt for vanilla essence.
The difference between vanilla extract and vanilla essence is that the former uses macerated vanilla pods preserved in ethyl alcohol. The latter replicates the vanilla scent using artificial compounds and flavourings. One is the real deal with actual vanilla beans, and the other is a pocket-friendly option that is more processed.
There won't be a big difference in the shape and form of the final product irrespective of what you are using. But vanilla extract ensures a better flavour. The essence, on the other hand, may taste more generic.
It's better to use vanilla extracts in recipes that don't need much cooking like smoothies, frostings, puddings and milkshakes. The original subtle flavour of the vanilla will come through in such dishes.
But for recipes that require cooking at higher temperatures, vanilla essence may be better suited, especially for cakes, cookies and other baked goods.
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