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A critical review of the genetic toxicity of steviol and steviol glycosides

Food and Chemical Toxicology, 2008
Extracts 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

Steviol glycosides

2016
VAN DER HOEVEN ROBERTUS ANTONIUS MIJNDERT   +2 more
openaire   +7 more sources

A review on current conventional and biotechnical approaches to enhance biosynthesis of steviol glycosides in Stevia rebaudiana

Chinese Journal of Chemical Engineering, 2021
Guocheng Du   +2 more
exaly  

Degradation of steviol glycosides via steviol and Monicanone by soil microorganisms and UASB effluent

Journal of Environmental Chemical Engineering, 2021
Annick Monballiu   +2 more
exaly  

Steviol Glycosides from Stevia: Biosynthesis Pathway Review and their Application in Foods and Medicine

Critical Reviews in Food Science and Nutrition, 2012
Praveen Guleria, Sudesh Kumar Yadav
exaly  

Steviol glycosides in purified stevia leaf extract sharing the same metabolic fate

Regulatory Toxicology and Pharmacology, 2016
Indra Prakash   +2 more
exaly  

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