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Preconceptual Health
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Nancy L. Eriksen, Kristi R. VanWinden, John McHugh
Non-nutritive sweeteners (NNS) such as aspartame and saccharin are used by more than half of adults, particularly women.92 They are added to many foods to enhance flavor and reduce calories, yet paradoxically they have been correlated with increased consumption of sugar, increased BMI, and metabolic syndrome.92 Given their adverse effects on metabolism and weight, whole food is a better option for a natural sweetener. Examples include maple syrup, dates, or date paste.
Granulation and Production Approaches of Orally Disintegrating Tablets
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Tansel Comoglu, Fatemeh Bahadori
The application of a dosage form in the mouth without using water intensifies the bad taste of the drug molecule. Successful masking of the bitter taste of the drug must be achieved to accomplish patient compliance. Flavors and sweeteners are the main excipients used in this order. Flavor oils, fruit essences, and aromatic oils are the most commonly used flavoring agents. Sweeteners, on the other hand, play multiple roles in ODT formulations. Sugar-based sweeteners are hydrophilic materials with bulking property and provide fast disintegrating while masking the drug taste. Artificial sweeteners like aspartame and sugars derivatives, and bulking agents like dextrose, fructose, isomalt, lactilol, maltitol, maltose, mannitol, sorbitol, starch hydrolysate, polydextrose, and xylitol are applied for these purposes.
Lifestyle and Its Relationship to Pain
Published in Sahar Swidan, Matthew Bennett, Advanced Therapeutics in Pain Medicine, 2020
Stevia is not an artificial sweetener and does not seem to instigate an insulin or inflammatory response and resultant or consequential pain. While it may prove to be one of the best alternatives for sweet taste, safety may be overestimated.
Erythritol and xylitol differentially impact brain networks involved in appetite regulation in healthy volunteers
Published in Nutritional Neuroscience, 2022
Anne Christin Meyer-Gerspach, Jed O. Wingrove, Christoph Beglinger, Jens F. Rehfeld, Carel W. Le Roux, Ralph Peterli, Patrick Dupont, Owen O’Daly, Lukas Van Oudenhove, Bettina K. Wölnerhanssen
In conclusion, different effects on the hypothalamus activity were observed for glucose on the one hand, and xylitol, and to a lesser extent, erythritol on the other. In addition, the impact of acute ig administration of the naturally occurring, low-calorie sweeteners erythritol and xylitol on functional connectivity properties of an appetite-regulation network consisting of homeostatic and reward-related brain regions is characterized by similarities as well as differences compared to glucose, with some additional differences between erythritol and xylitol as well. Both erythritol and xylitol - like glucose but unlike artificial sweeteners - lead to stimulation of gut hormone release (CCK and PYY), while there is no (erythritol) or only little (xylitol) effect on insulin release and glucose levels. Consequently, these two sugar substitutes have a unique combination of properties: no calories, virtually no effect on glucose and insulin combined with the induction of anorexigenic gut hormone release, and impact on appetite-regulating neurocircuitry consisting of both similarities and differences with glucose. Although these results require confirmation, ideally in a larger sample, we believe they warrant further consideration regarding these compounds’ potential to constitute a rewarding and satiating alternative for glucose without its calories. This could contribute to the prevention and treatment of obesity and its complications such as type 2 diabetes.
Consumption of vitamin A-deficient diet elevates endoplasmic reticulum stress marker and suppresses high fructose-induced orexigenic gene expression in the brain of male Wistar rats
Published in Nutritional Neuroscience, 2022
Mooli Raja Gopal Reddy, Shanmugam Murugaiha Jeyakumar, Ayyalasomayajula Vajreswari
The brain is the essential element of the mammalian system in regulating food intake and thus energy homeostasis, besides owning cognitive, learning and memory functions. On the other hand, dietary factors, including macronutrients have a distinct effect on the brain and hence it exhibits different responses to them [1]. In this context, recently Van Opstal et al. [2] who have assessed the human brain activity in response to various types of sugars (such as nutritive, non-nutritive and artificial sweeteners) have reported a reduction in brain activity associated with feeding behaviour after consuming energy-providing sugars; namely glucose and fructose, while the impact of the latter is restricted to neuronal activity. However, no such effects are seen with non-nutritive sweeteners. Previously, an experimental study has observed a 40% reduction of hippocampal neurogenesis in rats consuming fructose and no such effects are elicited by glucose [3]. In line with this, a recent study from Fierros-Campuzano et al. [4] has reported fructose-induced irreversible changes in the hippocampal and cortical regions in male Wistar rats. Notably, Yamazaki and colleagues [5] have reported an impairment of hippocampal region through epigenetic modification in the offspring born to high fructose-fed mothers. In line with this experimental study, Berger et al. [6] have reported an association between impairment of neuronal development in infants at 24months postnatal period and maternal fructose consumption (mainly derived from sugar-sweetened beverages and juice) during early lactation.
Biosensors for the detection of mycotoxins
Published in Toxin Reviews, 2022
Akansha Shrivastava, Rakesh Kumar Sharma
The presence of E. coli in vegetables and other foodstuff is considered as a bio-indicator of fecal contamination in food. The high-tech biosensor methods for the detection and quantification of pathogens like Staphylococcus aureus have been developed (Rubab et al. 2018). Besides these pathogenic microbial contaminations, synthetic sweeteners are also being extensively used today, which are causing undesirable diseases including cardiovascular diseases, dental caries, obesity, and type-II diabetes. Artificial sweeteners are addictive and persuade consumers to eat more high-energy food, inadvertently causing weight gain. Thus, it is important to detect and quantify such additives (Bahadir and Sezgintürk 2015). Taste epithelium biosensors have been developed, which delivered sparse signals with positive waveforms in the presence of glucose, while sucrose continued signals with negative spikes. For on-site determination of food allergens in a complex sample, sensitive and economic microfluidic biosensors have been developed (Weng et al. 2016). Nanomaterials are widely applied for further enhancement in allergen detection for their specificity, sensitivity, speediness, lower cost, and on-site detection ability (S. Neethirajan et al. 2018). A paper-based magnetic nanoparticle–peptide probe biosensor for microbial pathogen detection for E. coli O157:H7 proteases in complex food matrices effectively detected the pathogens with a LOD 12 CFU/mL in broth and 30–300 CFU/mL in food material, respectively (Suaifan et al. 2017).