Abstract
Vanilla is a fleshy, herbaceous, perennial vine with strong antioxidant properties. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of vanilla in different recipes around the world. It is a famous ingredient in perfumes and sweet dishes. Vanilla has been reported to have aphrodisiac, antimetastatic, antiangiogenic, antimicrobial, antibacterial, antifungal, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of vanilla are discussed in great detail.
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Charles, D.J. (2012). Vanilla. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_56
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DOI: https://doi.org/10.1007/978-1-4614-4310-0_56
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