Revisión bibliográfica de las actividades biológicas de los compuestos bioactivos de la vainilla (Vanilla) y sus posibles utilidades en la biotecnología

Abstract

This paper highlights the relevance of the bioactive compounds of the Vanilla genus, a plant of great commercial and scientific interest due to its diverse biological activities and applications in sectors such as pharmaceutical, cosmetic and food. Considered one of the most valuable orchids, vanilla not only stands out for its characteristic aroma, but also for its chemical richness, which includes secondary metabolites with beneficial properties for health. Through a bibliographic review, taxonomic, morphological, biological and utilitarian information on vanilla was collected, identifying vanillin, vanillinic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid as its main compounds. Vanillin is especially valued in the pharmaceutical industry for its anticancer, antifungal, antibacterial and antiviral capacities, while vanillinic acid shows a high therapeutic potential against diseases such as ulcerative colitis, intraocular inflammation, hyperglycemia thanks to its antioxidant, cardioprotective and hepatoprotective properties. On the other hand, p-hydroxybenzoic acid is effective as a preservative and in the control of Aspergillus flavus, contributing to food safety. Finally, p-hydroxybenzaldehyde, with its anti-inflammatory, antidiabetic, vasodilatory and antiangiogenic properties, is promising in the treatment of diseases such as diabetes and hypertension. In conclusion, the compounds present in vanilla constitute a high-value resource with vast biotechnological potential, opening the way to opportunities to innovate in various industrial sectors by integrating its unique properties in the development of high-impact products.