can allosterically modulate the GABAergic neurotransmission by enhancing the binding of the endogenous receptor agonist (Ha et al.
Endo A, Nakamura T, Ando A, Tokuyasu K, Shima J, Genome-wide screening of the genes required for tolerance to vanillin
, which is a potential inhibitor of bioethanol fermentation, in Saccharomyces cerevisiae, Biotechnology for Biofuels, 2008;1:3.
Dye decolorization in the presence of different redox mediators: Both the dyes were incubated with gourd peel peroxidase in the presence of different redox mediators including; 6-dimethoxy phenol, 1-hydroxy benzotriazol, p-cumeric acid, pyrocatechol, syringaldehyde, syringic acid, vanillin
and veratryl alcohol (1.
The mixed solution of hydroxybenzoic acid, vanillin
and ferulic acid was diluted into 1 mmol L-1, 0.
Naturally occurring bacterial strains and enzymes can be used as biocatalysts to transform lignin into materials that can be used in industrial applications from vanillin
for the food and fragrance industries, to resins for the construction industry, and to carbon fibers for the automotive industry.
Keshava C, Keshava N, Ong TM, Nath J (1998) Protective effect of vanillin
on radiation-induced micronuclei and chromosomal aberrations in V79 cell.
During soxhlet extraction the authors tested polar and non-polar solvents (methanol, ethanol, acetone, chloroform, hexane and acetonitrile) and they observed that extraction of vanillin
was higher in polar solvents such as ethanol and methanol.
A common smell of old books, says the International League for Antiquarian Booksellers, is a hint of vanilla: "Lignin, which is present in all wood-based paper, is closely related to vanillin
5% of males and 13 species), followed by eugenol (16% and 9 species) and vanillin
They smelled hints of vanilla in the relics a useful tip, as the molecule vanillin
is produced when a body decomposes, thus not someone who was burned.
Nine phenolic acids (protocatechuic, p-hydroxybenzoic, ferulic, chlorogenic, vanillic, caffeic, vanillin
, o- and p- coumaric acids) were extracted, separated, and quantified by HPLC-DAD.
Its rich spicy, vanillin
, fruit, balanced acidity and oaky finish would be better with roast lamb.