Results 201 to 210 of about 96,898 (248)

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
openaire   +2 more sources

Therapeutic Effects of Natural Food Additives Steviol Glycosides From Stevia rebaudiana: A Comprehensive Review With Mechanisms

Journal of food biochemistry
Stevia (Stevia rebaudiana), one of the perennial shrubs that are indigenous to South America, synthesizes diterpene glycosides. Stevia leaves comprise steviol glycosides (SGs) such as stevioside, isosteviol, steviolbioside, and rebaudioside (A–E).
Jannatul Ferdous, M. Bhuia, R. Chowdhury, Salehin Sheikh, Muhammad Torequl Islam   +4 more
semanticscholar   +1 more source

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
openaire   +2 more sources

Effects and Mechanisms of Steviol Glycosides on Glucose Metabolism: Evidence From Preclinical Studies.

Molecular Nutrition & Food Research
The natural sweeteners of steviol glycosides (SGs) have been widely used as a substitute for sugar due to their high sweetness, low-calorie properties, and potential health benefits.
Lili Kang, Changfa Zhang, Ruoting Wang, Kangjun Li, Xuerui Bai, Ningyu Qi, Hongying Qu, Guowei Li   +7 more
semanticscholar   +1 more source

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
openaire   +2 more sources

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
openaire   +2 more sources

Self-Aggregation of Steviol Glycosides Modifies Sweetness Perception via Interactions with Oral Mucosa.

Journal of Agricultural and Food Chemistry
Natural sweetener rebaudioside A (Reb A), a major steviol glycoside, exhibits hierarchical self-aggregation behavior in solutions, forming aggregates (Reb A-A) that exhibit reduced bitterness and lingering aftertaste. However, the underlying mechanism of
Yunyi Yang, Yang Liu, Jiyang Cai, Sili Liu, Zhili Wan, Xiaoquan Yang   +5 more
semanticscholar   +1 more source

Design an artificially concise biocatalytic cascade for the manufacture of Rebaudioside M from a naturally derived steviol glycosides mixture

Green Chemistry
Rebaudioside M (Reb M) is an important natural sweetener due to its high sweetness, low calorie content, and pleasant taste, but its low natural abundance and costly, unsustainable extraction limit...
Zhengshan Luo, Xupeng Guo, Zhiwei Deng, Dong Guo, Yan Zhang, Changmei Liu, Zhenbo Yuan, Yijian Rao   +7 more
semanticscholar   +1 more source

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
openaire   +2 more sources

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
openaire   +2 more sources