Results 51 to 60 of about 1,958 (175)

Nanoencapsulation of Essential Oils: A Review of Current Trends and Advances in Preparation, Characterization, and Biomedical Applications

Nano Select, Volume 7, Issue 6, June 2026.
This review highlights nanoencapsulation as a powerful strategy to improve the stability, solubility, and bioavailability of essential oils. It surveys key EO‐producing plant families, major bioactive constituents, and therapeutic properties, alongside high‐ and low‐energy nanoformulation methods. Applications across pharmaceutical, cosmetic, food, and
Mateusz Guz, Awatif Belkhiri‐Baines, Krzysztof Szczepanowicz, Anna Trybala   +3 more
wiley   +1 more source

The increase of steviol glycosides in stevia (Stevia rebaudiana Bertoni) through artificial polyploidy [PDF]

BIO Web of Conferences
Stevia rebaudiana is a plant that produces secondary metabolites with diterpene glycosides, commonly called steviol glycosides, the Steviol glycosides as a low-calorie sweetener.
Marina Herawati Maria, Petra Wibisono Andreas, Wijaya Setiawan Andree, Pudjihartati Endang   +3 more
doaj   +1 more source

Steviol effect, a glycoside of Stevia rebaudiana, on glucose clearances in rats

Brazilian Journal of Biology
Stevia rebaudiana, a South American plant normally used as a natural herbal sweetener, has been suggested as exerting beneficial effects on human health, including as an antihypertensive and antihyperglycemic.
MS. Melis, ST. Rocha, A. Augusto
doaj   +1 more source

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain AE‐GN

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Daniele Cavanna, Natalia Kovalkovicova, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira de Sousa, Yi Liu   +20 more
wiley   +1 more source

The Neural and Perceptual Effects of Stevia During Retronasal Occlusion

European Journal of Neuroscience, Volume 63, Issue 7, April 2026.
Neural activity to stevia decreases with retronasal occlusion via nose clip. Insula tracks pleasantness but not with the nose clip on. In conclusion, blocking retronasal pathways reduces stevia taste responses, supporting their role in taste perception and enhancing stevia product palatability.
Hee‐kyoung Ko, Jingang Shi, Thomas Eidenberger, Weiyao Shi, Ciara McCabe   +4 more
wiley   +1 more source

Liposomal Delivery Enhances the Effects of a Collagen Tripeptide–Containing Formulation on Dermal Structure and Optical Skin Parameters: A Randomized, Double‐Blind, Placebo‐Controlled Trial

Journal of Cosmetic Dermatology, Volume 25, Issue 4, April 2026.
ABSTRACT Objective This study aimed to determine whether liposomal delivery enhances the effects of a collagen tripeptide‐containing formulation on dermal structural and biomechanical parameters, as well as appearance‐related skin properties, compared with a nonliposomal formulation and placebo. Methods In a randomized, double‐blind, placebo‐controlled
Yung‐Kai Lin, Chia‐Hua Liang, Ban‐Chin Huang, Sze‐Huey Lim, Yung‐Hsiang Lin, Shu‐Ting Chan, Chi‐Fu Chiang, Yi‐Wen Mao   +7 more
wiley   +1 more source

Using Bioinformatics Tools to Analyze the Effect of Steviol Glycosides on the C-Glucan Binding Protein of Bacteria Streptococcus mutans Compared to Eugenol

Al-Kitab Journal for Pure Sciences
     Dental caries is a common and chronic condition caused by bacterial activity that erodes the tooth structure. Streptococcus mutans is the main causative bacteria, which adheres to tooth surfaces and breaks down carbohydrates to produce acids. These
Baydaa Hamad Obaid Saleh
doaj   +1 more source

Steviol glycosides enhance pancreatic beta-cell function and taste sensation by potentiation of TRPM5 channel activity

Nature Communications, 2017
Steviol glycosides are sweet-tasting compounds isolated from a South American shrub and are increasingly used as sweeteners in foods and beverages. Philippaertet al. demonstrate that steviol glycosides potentiate Ca2+-dependent TRPM5 activity and promote
Koenraad Philippaert, Andy Pironet, Margot Mesuere, William Sones, Laura Vermeiren, Sara Kerselaers, Sílvia Pinto, Andrei Segal, Nancy Antoine, Conny Gysemans, Jos Laureys, Katleen Lemaire, Patrick Gilon, Eva Cuypers, Jan Tytgat, Chantal Mathieu, Frans Schuit, Patrik Rorsman, Karel Talavera, Thomas Voets, Rudi Vennekens   +20 more
doaj   +1 more source

Influence of steviol glycosides on the stability of anthocyanins during storage of blueberry juice

Food Innovation and Advances
Blueberry juice maintains the nutritional value of fresh berries while providing their complex flavor profile. Anthocyanins contribute to the vibrant color of blueberry juice and exhibit physiological functions.
Chunxue Zhang, Lin Zhang, Xinmei Yun, Ahmed Adel Ashour, Hui Tan, Yuehua Wang, Xinyao Jiao   +6 more
doaj   +1 more source

Stevia (Steviol Glycosides): An Updated Review of Metabolic Effects, Health Benefits, and Potential Risks [PDF]

Egyptian Journal of Nutrition
Steviol glycosides derived from Stevia rebaudiana have gained attention as natural non-caloric sweeteners with potential metabolic and therapeutic effects beyond sugar substitution. This review provides an updated, integrated synthesis of recent evidence
Marwa Khedr 1*
doaj   +1 more source