Vanillin is a known flavour, widely used today in the preparation of baking, desserts and even - perfumes. Thanks to a pleasant smell, he has long been fond of many masters, who gladly add it to baking in order to surprise the home with an appetizing smell. But, like any product, vanillin brings to our health both harm and good. Further in the article - about what vanillin is useful and about the harm of vanillin.
Vanillin useful properties and contraindications
If in Europe vanillin became known only in the sixteenth century, the natives even before Columbus travel successfully applied it to make a drink based on cocoa . In general, the birthplace of this flavor is Madagascar. As a useful property of vanillin, because of which he firmly entered the cooking, you can distinguish a unique smell and taste, as well as the presence of polyphenols in it.
Polyphenols are natural antioxidants that help normalize metabolism, prolong the youth of the body and preserve health in general. Similarly, vanillin is a good assistant in the prevention of various cancers and diseases of the cardiovascular system. In addition, vanillin has powerful antibacterial and anti-allergenic properties, helps to stop the inflammatory processes. The harm of natural vanillin is expressed only in an allergic reaction, which can result from individual intolerance.
In addition to use, vanillin can cause insignificant, but harm. The aroma of vanillin is harmful if it has a non-natural, and artificial origin. The chemicals present in such vanillin can adversely affect the liver, slowly destroying it. In the rest, there is no reason to worry about your health.