Rebaudioside D and M, the next-generation sugar substitutes, do not exacerbate metabolic dysfunction in high-fat diet mice [PDF]
Food Chemistry: XAs concerns about sugar-sweetened beverages are increasing, interest in natural sweeteners with zero calories is also growing. This study explores the health impacts of rebaudioside D and M, emerging sugar substitutes, compared to traditional ...
Sangyi Lim +11 more
doaj +3 more sources
Discovery of Novel Minor Steviol Glycoside from the Stevia rebaudiana: Structural Characterization and Proposed Biosynthetic Pathway of Rebaudioside D17 [PDF]
BiomoleculesA novel steviol glycoside, Rebaudioside D17, was identified from the leaf extract of Stevia rebaudiana Bertoni. This compound features a rare β-1→4 glycosidic linkage between two glucose units at the C19 position, distinguishing it from its structural ...
Xiao Juie Wong +6 more
doaj +3 more sources
Catalytic Hydrogenation of the Sweet Principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and Sensory Evaluation of Their Reduced Derivatives [PDF]
International Journal of Molecular Sciences, 2012 Catalytic hydrogenation of rebaudioside B, rebaudioside C, and rebaudioside D; the three ent-kaurane diterpene glycosides isolated from Stevia rebaudiana was carried out using Pd(OH)2. Reduction of steviol glycosides was performed using straightforward synthetic chemistry with the catalyst Pd(OH)2 and structures of the corresponding dihydro derivatives
Prakash, Indra +2 more
openaire +3 more sources
Safety evaluation of the food additive rebaudioside M produced via enzymatic conversion of purified steviol glycosides leaf extracts [PDF]
EFSA Journal, Volume 24, Issue 9, September 2026.Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c). The new process converts purified steviol glycosides extracted from Stevia rebaudiana leaves through enzymatic bioconversion ...
EFSA Panel on Food Additives and Flavourings (FAF) +29 more
wiley +2 more sources
A low-calorie rebaudioside D–glucose–sodium sweetener matches sucrose in palatability and neural responses in a functional MRI study of healthy adults [PDF]
Frontiers in NutritionIntroductionNon-nutritive sweeteners (NNSs) often taste less palatable than glucose-containing sugars, potentially because they differentially engage sweet taste pathways.
Yuko Nakamura +3 more
doaj +2 more sources
Steviol Glycosides (E960) From Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and Their Role in Sustainable Food Systems [PDF]
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Steviol Glycosides (E960) from Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and their Role in Sustainable Food Systems. ABSTRACT Stevia (Stevia rebaudiana Bertoni) is a small perennial herb widely recognized as a natural sweetener.
Aswin Sakthivel Manoharan +1 more
wiley +2 more sources
Effects and Mechanisms of Stevioside on Metabolic Dysfunction‐Associated Steatotic Liver Disease [PDF]
Food Science &Nutrition, Volume 14, Issue 6, June 2026.SV has the potential to prevent or treat MASLD by improving hepatic lipid metabolism, enhancing anti‐inflammatory and antioxidant capacity, and attenuating hepatic fibrosis. ABSTRACT Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects more than 30% of adults globally and has emerged as a significant public health concern ...
Kangjun Li +6 more
wiley +2 more sources
Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee [PDF]
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Kalinca Vitoria Cardoso Cusielo +3 more
wiley +2 more sources
Rebaudioside A and Rebaudioside D Bitterness do not Covary with Acesulfame-K Bitterness or Polymorphisms in TAS2R9 and TAS2R31 [PDF]
Chemosensory Perception, 2013 In order to reduce calories in foods and beverages, the food industry routinely uses non-nutritive sweeteners. Unfortunately, many are synthetically derived, and many consumers have a strong preference for natural sweeteners, irrespective of the safety data on synthetic non-nutritive sweeteners.
Alissa L, Allen +2 more
openaire +3 more sources
Enhanced Production of Rebaudioside D and Rebaudioside M through V155T Substitution in the Glycosyltransferase UGT91D2 from Stevia rebaudiana [PDF]
Journal of Agricultural and Food ChemistrySteviol glycosides (SGs) are noncaloric natural sweeteners found in the leaves of stevia (Stevia rebaudiana). These diterpene glycosides are biosynthesized by attaching varying numbers of monosaccharides, primarily glucose, to steviol aglycone. Rebaudioside (Reb) D and Reb M are highly glucosylated SGs that are valued for their superior sweetness and ...
Tsubasa Shoji +10 more
openaire +3 more sources