A Molecular Basis for the Allure of Vanilla

 

 

Dr. Chaim Frenkel

School of Environmental and Biological Sciences, Rutgers University

New Brunswick, NJ

Frenkel@aesop.rutgers.edu

 

 

It is well known that vanilla flavor exerts a well being and, moreover, a pain amelioration effect. Vanillin, a major flavor constituent in vanilla aroma, appears to have an anti-nociceptive (pain reducing) effect, mediated apparently by α2-adrenergic and opiod receptors. Vanillin shares this attribute with other vanilloid compounds. Recent studies suggest also that vanillin might have other beneficial effects. A well-being condition induced by vanilla might explain the strong consumer proclivity for vanilla products.

 

 

Dr. Chaim Frenkel is native of Israel where he obtained his B.Sc. degree, Hebrew University, Jerusalem. He earned his MS in Horticulture from the University of Massachusetts, Amherst MA and his doctorate from Washington State University, Pullman. WA and, next, went on to do postdoctoral work at Michigan State University, E. Lansing, MI. He subsequently accepted a position at Rutgers-the State University of New Jersey where he holds a position of a Professor.

 

Dr. Frenkel is interested in and carries basic studies on plant aging (and fruit ripening) processes. The focus of these studies is the query of metabolic and cellular cues that trigger the onset of aging processes in plants.