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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 ...
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Steviol glycosides in purified stevia leaf extract sharing the same metabolic fate
Regulatory Toxicology and Pharmacology, 2016Indra Prakash +2 more
exaly

