Results 61 to 70 of about 1,522 (168)

Stevioside and rebaudioside A - predominant ent-kaurene diterpene glycosides of therapeutic potential: a review

Czech Journal of Food Sciences, 2016
Stevia rebaudiana (Bertoni) is a Paraguayan perennial herb of the family Asteraceae. The leaves contain a great amount of secondary metabolites with a wide range of important biological activities commonly known as steviol glycosides which differ in ...
Ena GUPTA, Shalini PURWAR, Shanthy SUNDARAM, Prashasti TRIPATHI, Gyanendra RAI   +4 more
doaj   +1 more source

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source

Biocatalytic β-glucosylation/β-galactosylation of Rebaudioside C by glycosynthases

Food Materials Research
Extracts of Stevia rebaudiana Bertoni plant leaves contain a mixture of diterpene glycosides which possess high sweetness and are used as non-caloric sweeteners in foods and beverages.
Ye-Yang Yu, Si-Yu Zhang, Jia-Hui Sun, Yu-Yang Li, Yao-Yao Zhang, Ai-Min Lu, Li Liu, Josef Voglmeir   +7 more
doaj   +1 more source

Chewable Soft Gelatin Capsules: Design and Formulation Strategies for a Patient‐Preferred Dosage Alternative

Macromolecular Materials and Engineering, Volume 311, Issue 2, February 2026.
Chewable softgels are a patient‐preferred alternative to conventional oral forms, offering pleasant taste, fast onset, and suitability for children or patients with swallowing difficulties. However, they present relevant challenges in their formulation: the shell must balance chewability, machinability, and stability, while the fill must mask the ...
Almudena Naharros‐Molinero, María Ángela Caballo‐González, Francisco Javier de la Mata, Sandra García‐Gallego   +3 more
wiley   +1 more source

Solid Dispersions as a Tool for Innovation in the Food Industry: A Path From Pharma to Food

Journal of Food Science, Volume 91, Issue 2, February 2026.
ABSTRACT Solid dispersion (SD) is a technique used to improve the solubility of poorly water‐soluble compounds by dispersing them in a solid water‐friendly carrier. Current trends indicate that natural‐based alternatives are increasingly replacing synthetic carriers, benefiting the pharmaceutical industry, where they were first adopted, and paving the ...
Stephany C. de Rezende, Arantzazu Santamaria‐Echart, Madalena M. Dias, Maria Filomena Barreiro   +3 more
wiley   +1 more source

Co-expression of anti-miR319g and miRStv_11 lead to enhanced steviol glycosides content in Stevia rebaudiana

BMC Plant Biology, 2019
Background miRNAs are major regulators of gene expression and have proven their role in understanding the genetic regulation of biosynthetic pathways. Stevioside and rebaudioside-A, the two most abundant and sweetest compounds found in leaf extract of ...
Monica Saifi, Sneha Yogindran, Nazima Nasrullah, Umara Nissar, Irum Gul, M. Z. Abdin   +5 more
doaj   +1 more source

Antioxidant Activities of Steviol Glycosides from Moroccan Cultivated Stevia Rebaudiana Bertoni Leaves: An In Vitro Study [PDF]

BIO Web of Conferences
This study explores the antioxidant potential of three steviol glycosides isolated from Stevia Rebaudiana Bertoni leaves acclimatized in Morocco. Pure compounds were isolated and characterized by column chromatography, and their antioxidant activities ...
Ouriagli Taha, Amnay Abdellatif, Raoui Sidi M., Errachidi Faouzi, Chahdi Fouad O., Bennani Bahia, Rodi Youssef K., Chabir Rachida   +7 more
doaj   +1 more source

Synthetic Study on the Relationship Between Structure and Sweet Taste Properties of Steviol Glycosides

Molecules, 2012
The structure activity relationship between the C16-C17 methylene double bond on the aglycone of steviol glycosides and the corresponding impact on their sweet taste has been reported here for the first time.
Grant Dubois, Mani Upreti, Indra Prakash
doaj   +1 more source

Modification of steviol glycosides using α-amylase

LWT - Food Science and Technology, 2014
Abstract Stevia extract usually contains a high content of stevioside which produces a significant bitter aftertaste, thus limiting its commercial application as a high-potency sweetener in foods. In order to improve its organoleptic properties, the stevia extract (containing 90 g/100 g stevioside) was modified by α-amylase from Aspergillus oryzae (
Fayin Ye, Ruijin Yang, Xiao Hua, Qiuyun Shen, Wei Zhao, Wenbin Zhang   +5 more
openaire   +1 more source

Microwave-Assisted Subcritical Water Extraction of Steviol Glycosides From Leaves

Natural Product Communications, 2019
A rapid method that combines microwave heating and subcritical water extraction to extract steviol glycosides from Stevia rebaudiana (Bertoni) or stevia leaves was developed and compared to conventional thermal solvent extraction methods.
Zheng Yang, Brandon Uhler, Tristan Lipkie   +2 more
doaj   +1 more source