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Effect of steviol glycosides as natural sweeteners on glucose metabolism in adult participants.
Food & FunctionSteviol glycosides (SGs) are recognized as safe natural sweeteners; however, evidence from randomized controlled trials (RCTs) showed an inconclusive effect of SGs on glucose metabolism in adult participants.
Xuerui Bai +6 more
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Steviol-glycosides: New natural sweeteners
TrAC Trends in Analytical Chemistry, 1982Abstract The need for a safe, non-nutritive sweetener for the diabetic and the diet conscious has prompted the further investigation of new sweeteners of plant origin. This review deals with the chemistry of sweet steviol-glycosides, which are currently used as a food-additive in Japan.
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Pretreatment methods for analyzing steviol glycosides in diverse food samples
Journal of Food Science, 2021Abstract Steviol glycosides are well‐known food sweeteners; their consumption has steadily increased over time. A pretreatment method was developed and validated to better separate rebaudioside A and stevioside from various protein‐rich and fatty foods for quantification.
Jung‐Min Park +3 more
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Preparative Biochemistry & Biotechnology, 2023
The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years.
T. Ozcan, Ezgi Eroğlu
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The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years.
T. Ozcan, Ezgi Eroğlu
semanticscholar +1 more source
Archives of Biochemistry and Biophysics, 1995
The leaves of Stevia rebaudiana Bertoni contain sweet compounds which are glycosides of diterpene derivative steviol (ent-13-hydroxykaur-16-en-19-oic acid). Its main constituents are stevioside (triglucosylated steviol; 13-O-beta-sophorosyl-19-O-beta-glucosyl-steviol) and rebaudioside-A (tetraglucosylated steviol; 2'-O-beta-glucosyl-13-O-beta ...
H, Shibata +5 more
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The leaves of Stevia rebaudiana Bertoni contain sweet compounds which are glycosides of diterpene derivative steviol (ent-13-hydroxykaur-16-en-19-oic acid). Its main constituents are stevioside (triglucosylated steviol; 13-O-beta-sophorosyl-19-O-beta-glucosyl-steviol) and rebaudioside-A (tetraglucosylated steviol; 2'-O-beta-glucosyl-13-O-beta ...
H, Shibata +5 more
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Human Psychometric and Taste Receptor Responses to Steviol Glycosides
Journal of Agricultural and Food Chemistry, 2012Steviol glycosides, the sweet principle of Stevia Rebaudiana (Bertoni) Bertoni, have recently been approved as a food additive in the EU. The herbal non-nutritive high-potency sweeteners perfectly meet the rising consumer demand for natural food ingredients in Europe.
Caroline, Hellfritsch +4 more
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ACS Nano
Steviol glycosides (SGs) are a class of high-potency noncalorie natural sweeteners made up of a common diterpenoid core and varying glycans. Thus, the diversity of glycans in composition, linkage, and isomerism results in the tremendous structural ...
Minmin Li +9 more
semanticscholar +1 more source
Steviol glycosides (SGs) are a class of high-potency noncalorie natural sweeteners made up of a common diterpenoid core and varying glycans. Thus, the diversity of glycans in composition, linkage, and isomerism results in the tremendous structural ...
Minmin Li +9 more
semanticscholar +1 more source
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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Beaming steviol glycoside analysis into the next dimension
Food Chemistry, 2018Nine state-of-the-art reversed phase (RP) columns for ultra-high performance liquid chromatography were tested for the separation of steviol glycosides. The main criteria were resolution of the critical peak pair rebaudioside A and stevioside and the retention time of rebaudioside D.
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CHAPTER 9. Steviol Glycosides in Dentistry
2018Fermentable carbohydrates are implicated in the etiology of oral biofilm-associated diseases such as gingival inflammation and dental decay. Therefore, sweeteners were introduced into preventive dental care to replace sucrose. The preventive potential of sugar substitutes is widely recognised.
M. Frentzen +7 more
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