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Steviol Glycoside Biosynthesis
ChemInform, 2007AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract, please click on HTML or PDF.
J E, Brandle, P G, Telmer
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Archives of Biochemistry and Biophysics, 1965
Abstract Acetate-2-C 14 and mevalonic acid-2-C 14 were applied to the leaves of growing Stevia rebaudiana shrubs. While mevalonic acid was not appreciably incorporated into steviol, the radioactive diterpene was isolated in radiochemically pure form after acetate-2-C 14 administration.
M, Ruddat, E, Heftmann, A, Lang
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Abstract Acetate-2-C 14 and mevalonic acid-2-C 14 were applied to the leaves of growing Stevia rebaudiana shrubs. While mevalonic acid was not appreciably incorporated into steviol, the radioactive diterpene was isolated in radiochemically pure form after acetate-2-C 14 administration.
M, Ruddat, E, Heftmann, A, Lang
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Microbial metabolism of steviol and steviol-16α,17-epoxide
Phytochemistry, 2007Steviol (2) possesses a blood glucose-lowering property. In order to produce potentially more- or less-active, toxic, or inactive metabolites compared to steviol (2), its microbial metabolism was investigated. Incubation of 2 with the microorganisms Bacillus megaterium ATCC 14581, Mucor recurvatus MR 36, and Aspergillus niger BCRC 32720 yielded one new
Li-Ming, Yang +7 more
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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 ...
Rafał, Typek +2 more
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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
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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
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Production of steviol from steviol glucosides using β-glycosidase from Sulfolobus solfataricus
Enzyme and Microbial Technology, 2016Steviol is a diterpene isolated from the plant Stevia rebaudiana that has a potential role as an antihyperglycemic agent by stimulating insulin secretion from pancreatic beta cells and also has significant potential to diminish the renal clearance of anionic drugs and their metabolites.
Thi Thanh Hanh Nguyen +6 more
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Food Additives & Contaminants: Part A, 2012
A direct, versatile method for the determination of steviol and nine steviol glycosides in food products has been developed by using electrospray ionisation liquid chromatography-mass spectrometry in the negative-ion mode. Ten stevia compounds were readily separated on an amino column by using a gradient separation. Data for analyte quantification were
Romina, Shah +2 more
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A direct, versatile method for the determination of steviol and nine steviol glycosides in food products has been developed by using electrospray ionisation liquid chromatography-mass spectrometry in the negative-ion mode. Ten stevia compounds were readily separated on an amino column by using a gradient separation. Data for analyte quantification were
Romina, Shah +2 more
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Physiological Effects of Steviol
Zeitschrift für Pflanzenphysiologie, 1976Summary Steviol, a plant terpenoid, shows gibberellin-like activity in the lettuce and cucumber hypocotyl elongation tests and on growth of bean plants. In some other species steviol is ineffective or even shows an effect opposite to that of gibberellin.
I.F.M. Valio, Rosely F. Rocha
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