Results 101 to 110 of about 1,451 (153)

Revolutionizing sweetness: the multifaceted health benefits of fermented stevia. [PDF]

Appl Microbiol Biotechnol
Ma Q, Dawa Y, Zhang J.
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Steviol Glycoside Biosynthesis

ChemInform, 2007
AbstractChemInform 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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Steviol glycoside safety: Are highly purified steviol glycoside sweeteners food allergens?

Food and Chemical Toxicology, 2015
Steviol 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, Michael C, Carakostas, Steve L, Taylor   +2 more
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Microbial hydrolysis of steviol glycosides

Food and Chemical Toxicology, 2008
A 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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Diversity-Oriented Synthesis of Steviol Glycosides

The Journal of Organic Chemistry, 2018
With cheap and easily available mixtures of steviol glycosides as starting materials, a practical method for steviol acquisition has been developed, on the basis of which a facile, diversity-oriented, and economic protocol for the synthesis of structurally defined steviol glycosides was established.
Zhi Qiao, Hui Liu, Jing-Jing Sui, Jin-Xi Liao, Yuan-Hong Tu, Richard R. Schmidt, Jian-Song Sun   +6 more
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Steviol Glycosides: Chemical Diversity, Metabolism, and Function

Journal of Natural Products, 2013
Steviol glycosides are a group of highly sweet diterpene glycosides discovered in only a few plant species, most notably the Paraguayan shrub Stevia rebaudiana. During the past few decades, the nutritional and pharmacological benefits of these secondary metabolites have become increasingly apparent.
Stijn, Ceunen, Jan M C, Geuns
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Simultaneous determination of steviol and steviol glycosides by liquid chromatography-mass spectrometry

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, Lowri S, De Jager, Timothy H, Begley   +2 more
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Aqueous and alcoholic adducts of steviol and steviol glycosides in food products containing stevia

Food Chemistry, 2020
High 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, Andrzej L, Dawidowicz, Katarzyna, Bernacik   +2 more
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Steviol glycoside safety: Is the genotoxicity database sufficient?

Food and Chemical Toxicology, 2013
The safety of steviol glycoside sweeteners has been extensively reviewed in the literature. National and international food safety agencies and approximately 20 expert panels have concluded that steviol glycosides, including the widely used sweeteners stevioside and rebaudioside A, are not genotoxic.
J D, Urban, M C, Carakostas, D J, Brusick   +2 more
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Stability of Steviol Glycosides in Several Food Matrices

Journal of Agricultural and Food Chemistry, 2012
As steviol glycosides are now allowed as a food additive in the European market, it is important to assess the stability of these steviol glycosides after they have been added to different food matrices. We analyzed and tested the stability of steviol glycosides in semiskimmed milk, soy drink, fermented milk drink, ice cream, full-fat and skimmed set ...
Etienne, Jooken, Ruis, Amery, Tom, Struyf, Barbara, Duquenne, Jan, Geuns, Boudewijn, Meesschaert   +5 more
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