Results 121 to 130 of about 1,958 (175)
Some of the next articles are maybe not open access.
A critical review of the genetic toxicity of steviol and steviol glycosides
Food and Chemical Toxicology, 2008Extracts of the leaves of the stevia plant (Stevia rebaudiana Bertoni) are used to sweeten food and beverages in South America, Japan and China. The components responsible for the sweet properties of the plant are glycosides of steviol, primary stevioside (ent-13-hydroxykaur-16-en-18-oic acid), which is 250-300 times sweeter than sucrose and ...
openaire +2 more sources
Aqueous and alcoholic adducts of steviol and steviol glycosides in food products containing stevia
Food Chemistry, 2020High content of steviol glycosides in stevia leaves is a cause of their high popularity as. a natural sweetener of various sugar-free food products. Stevioside (13-[(2-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]-ent-kaur-16-en-19-oic acid β-d-glucopyranosyl ester) is one of the main steviol glycosides in stevia leaves known for its hydrolytic ...
Katarzyna Bernacik-Siemińska +2 more
openaire +2 more sources
Microbial hydrolysis of steviol glycosides
Food and Chemical Toxicology, 2008A review of the role of gut microbiota in the metabolism of the steviol glycosides, stevioside and rebaudioside A, indicates that they are not absorbed intact but undergo hydrolysis by the intestinal microflora to steviol. Steviol is not metabolized by the intestinal flora and is absorbed from the intestine.
A G, Renwick, S M, Tarka
openaire +2 more sources
Steviol glycoside safety: Are highly purified steviol glycoside sweeteners food allergens?
Food and Chemical Toxicology, 2015Steviol glycoside sweeteners are extracted from the plant Stevia rebaudiana (Bertoni), a member of the Asteraceae (Compositae) family. Many plants from this family can induce hypersensitivity reactions via multiple routes of exposure (e.g., ragweed, goldenrod, chrysanthemum, echinacea, chamomile, lettuce, sunflower and chicory).
Jonathan D, Urban +2 more
openaire +2 more sources
Validation of an HPLC method for direct measurement of steviol equivalents in foods
Food Chemistry, 2016Jan M C Geuns
exaly
Biotransformation of steviol by cultured cells of eucalyptus perriniana and Coffea arabica
Phytochemistry, 1991Tsutomu Furuya, Yutaka Orihara
exaly