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Functional Foods: Bioavailability, Structure, and Nutritional Properties
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, Bazila Naseer
Energy Density Reduction by Reducing Sugar Content: The energy density of a food product is brought down by bringing down its sugar content and their perceived sweetness is supplanted by natural or non-caloric sweeteners. The sweetness of steviol glycoside extracts, for example, is approximately 350 times the sweetness of sugar and is being increasingly used as a healthy and natural sugar alternative. However, the replacement of sugars by non-caloric sweeteners may change physicochemical properties (volume and matrix structure) of such food products. This loss in volume or matrix structure could be compensated by using a combination of bulking agents. However, it involves knowing the contribution of each bulking agent in building up the structure and subsequent influence on several other sensory characteristics [60]. Hence, a blend of bulking agents might be utilized to make amends for the loss in network structure or volume.
Personal Weight Loss Strategies in Obesity
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Some currently popular sweeteners include Splenda®, Truvia®, and Monk fruit sweeteners. Sucralose (marketed as Splenda®) is derived from sucrose and probably has the most authentic sugar flavor when compared with saccharin and aspartame (Quinlan & Jenner, 2006). As of 2008 it is believed to be the most widely used sweetener in the United States (Sylvetsky & Rother, 2016). Steviol glycoside sweeteners (commonly called stevia) are a class of zero-calorie sweeteners derived from the Stevia rebaudiana plant, which is native to parts of South America. Luo han guo sweeteners are derived from the Siraitia grosvenorii plant or Monk fruit which is native to parts of China and Thailand. Both stevia and Monk fruit sweeteners are relatively recent arrivals on the United States market (circa 2008). The largest-by-weight ingredient of Truvia® (which is sold as a stevia-based “natural” sweetener) is in fact not stevia but the sugar alcohol, erythritol (“Truvia FAQ”, 2018). Sugar alcohols, also called polyols, are an example of a nutritive sweetener. While they contain some calories (ranging from 0–3 kcal/g, which is lower than table sugar which has ~4 kcal/g), they are incompletely absorbed by humans, resulting in fewer calories retained following their consumption. Examples of sugar alcohols include xylitol, erythritol, and sorbitol. Sugar alcohols are frequently used in sugar-free candies and chewing gum.
Carbohydrates
Published in Geoffrey P. Webb, Nutrition, 2019
Steviol glycosides are extracted from the stevia plant and they have long been used as a sweetener in some Asian and South American countries. Their main advantage is that they can be marketed as a natural alternative to the synthetic sweeteners listed above. The steviol component of the glycoside is released in the gut and absorbed but is rapidly excreted so it does not accumulate in the body. Stevia is about 200–300 times as sweet as sugar and has a bitter aftertaste. As with all of the others, steviol glycosides have been approved by regulators and have passed vigorous safety assessments.
Do steviol glycosides affect the oxidative and genotoxicity parameters in BALB/c mice?
Published in Drug and Chemical Toxicology, 2022
Şemsi Gül Yılmaz, Aslı Uçar, Serkan Yılmaz
Stevia is a sweetener and sugar substitute derived from the leaves of Stevia rebaudiana Bertoni. This plant species is a member of the Asteraceae family and was first cultivated in the Amambay region, north of Paraguay, and then in Brazil and Argentina. Presently, S. rebaudiana is cultivated worldwide, mainly in Asia, Europe, and Canada (Hossain et al.2010, Lemus-Mondaca et al.2012). Steviol glycosides (SG) are natural steviols, i.e., diterpene derivatives, that are responsible for the sweetness of the S. rebaudiana leaves. Approximately 40 varieties of SG, especially stevioside, rebaudioside A, B, C, and dulchoside have been identified. Stevioside, the most well-known glycoside, has a steviol structure that is formed from the binding of three molecules of glucose to an aglycone. Stevioside is a natural component with a high level of sweetness that is extracted from stevia leaves (Barriocanal et al.2008, Goyal and Goyal 2010).
Biofunctionalization of magnetite nanoparticles with stevioside: effect on the size and thermal behaviour for use in hyperthermia applications
Published in International Journal of Hyperthermia, 2019
Recent studies report ex-situ use of a new biosurfactant – Stevioside (STE), in conjugation with soy protein isolate for efficient stabilization of nanosuspensions [14,15]. Stevioside is the most abundant constituent of steviol glycosides (ent-kaurene type diterpene) isolated from the leaves of Stevia rebaudiana Bertoni and widely used as the non-caloric natural sweeteners. It is an amphiphilic moiety consisting of a hydrophilic part made up of glucosyl and sophorosyl residues and hydrophobic part made up of diterpenoid or steviol backbone. Stevioside requires attention as a new generation biosurfactant due to its extensive biological properties like antihyperglycemic, immunomodulatory effects and antitumor action [16–18]. Therefore, surface modification of magnetite nanoparticles with stevioside may provide dual targeting of cancer cells, namely with magnetite nanoparticles based cancer therapy and antitumor effect of the stevioside coating onto the particles [18–20]. On the other hand, oleic acid (OA) and polysorbate-80 (P-80) are the commonly used surfactant molecules to stabilize and generate monodispersive (uniform sized nanoparticles with narrower particle size distribution) magnetic nanoparticle systems [21–23]. Oleic acid is an anionic naturally occurring moiety while polysorbate-80 is a non-ionic synthetic molecule. The chemical structures of stevioside (STE), polysorbate-80 (P-80) and oleic acid (OA) are given in Figure 1.
Antidiabetic Effect of Rosella-Stevia Tea on Prediabetic Women in Yogyakarta, Indonesia
Published in Journal of the American College of Nutrition, 2018
Noor Rohmah Mayasari, Mae Sri Hartati Wahyuningsih
Sugar intake can be restricted by substituting with a non-nutritive sweetener. Stevia is a non-nutritive natural sweetener that has, unlike sugar, no effect in increasing blood glucose level. Otherwise, stevia is known to contain steviol glycoside, which can reduce postprandial blood glucose level in diabetic patients (16) and enhances secretion of insulin by the pancreas (17). The cited studies proved that stevia is advantageous in the treatment of type 2 DM.