China
Africa
Explore chapters and articles related to this topic
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.
Current Perspectives and Methods for the Characterization of Natural Medicines
Published in Rohit Dutt, Anil K. Sharma, Raj K. Keservani, Vandana Garg, Promising Drug Molecules of Natural Origin, 2020
Muthusamy Ramesh, Arunachalam Muthuraman, Nallapilai Paramakrishnan, Balasubramanyam I. Vishwanathan
Liquid chromatography-mass spectrometry (LC-MS) identifies the drug metabolites of polar to non-polar. LC-MS separates metabolites based on polarity, molecular weight, and hydrophobicity. Two different types of basic principles were employed in LC, i.e., (i) normal liquid phase chromatography where the polar stable phase is employed; and (ii) reverse-phase liquid chromatography where non-polar stable phase is employed. Mass spec-trometry serves as a detector to identify the metabolites. Molina-Calle et al. demonstrated the characterization of Stevia leaves constituents by LC with quadrupole—a time of flight (LC-QTOF) mass spectrometry (Molina-Calle et al., 2017). Mediterranea Sea (C18) column has 5 μ m, 15 × 0.46 cm dimension and it is used in LC-MS device. The source of electrospray ionization was used in mass spectrometry. Steviol and its glycosides were determined from the analysis of polar and non-polar components of Stevia leaves. A total of eighty-one compounds of different chemical classes of flavonoids, quinic acids, caffeic acids, diterpenoids, sesquiterpenoids, amino acids, fatty acids, oligosaccharides, glycerolipids, fatty amides purines, and retinoids were identified. The study was proven to benefit the production of commercial products from Stevia (Steviarebaudiana bertoni) leaves (Molina-Calle et al., 2017). The LC-MS spectroscopy-based characterized phytoconstituents and marine compounds are listed in Table 2.2.
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.
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 extracts and steviosides are approved food additives in Japan, South Korea, Brazil, Argentina, and Paraguay, and have been used as supplements in the United States (USA) since 2009 (Choi et al.2002, Riobó et al.2014). In 2005, the acceptable daily intake (ADI) for stevioside was temporarily declared as 5 mg/kg by the Joint FAO/WHO Expert Committee on Food Additives (JECFA 2005). Again in JECFA (2008), the ADI value was increased from 2 mg to 4 mg for steviol and 10 mg for stevioside (Woelwer-Rieck et al.2010, Khattab et al.2015). After the European Food Safety Authority issued a positive opinion about the safety of SG, the use of these compounds as food additives has been accepted in Europe since 2011 (Belda-Galbis et al.2014). In the consumer industry, SG are most commonly used in pickled and dried seafood, soy sauce, beverages, sugar, chewing gum, yogurt, and ice cream and in other products such as toothpaste and mouthwash (Choi et al.2002).
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
Commercially available stevia sweetener contains 95% steviol glycoside, which consists primarily of stevioside or rebaudioside A (25). Beneficial effects of oral stevioside have been documented: 1 g stevioside administered with test meal in a diabetic patient can reduce the area under the curve (AUC) for glucose and glucagon (16). In addition 1 g stevioside induced a reduction of blood glucose response (IVGT) in anaesthetized diabetic rats, leading to increased insulin secretion as well as a suppression of the glucagon level (26). Rebaudioside A stimulates insulin secretion in the presence of glucose, according to a study conducted on mouse islets (27). Stevia sweetener may influence postprandial glucose homeostatis. In contrast, one other study found that administering 1 g/d stevia sweetener, containing rebaudioside A, for 16 weeks to type 2 diabetic patients did not affect fasting glucose homeostatis (28).