Medical Nutrition Therapy for Patients with Type-2 Diabetes
Jeffrey I. Mechanick, Elise M. Brett in Nutritional Strategies for the Diabetic & Prediabetic Patient, 2006
Fructose is associated with a lower postprandial rise in blood sugar than sucrose, but may affect lipids adversely [101–103]. Sugar alcohols produce lower glycemic responses compared to sucrose, fructose, and glucose, but can cause diarrhea [27]. Saccharin, aspartame, acesulfame potassium, and sucralose are the four Food and Drug Administration (FDA)-approved nonnutritive artificial sweeteners [104]. Aspartame (NutraSweet®) consists of two amino acids (aspartic acid and phenylalanine) and is 180 times as sweet as sucrose. It cannot be used in baking or cooking as it is heat-labile. Saccharin is a nonnutritive sweetener which is still being used despite an FDA warning about its potential for bladder carcinogenicity with long-term use [103]. Sucralose (Splenda®) is 600 times sweeter than sucrose and is heat-stable for cooking and baking. The FDA approved its use in 1998 and concluded that this sweetener did not pose carcinogenic, reproductive, or neurological risk to humans [104].
Carbohydrates
Geoffrey P. Webb in Nutrition, 2019
The first issue that must be addressed is their safety. All seven of the sweeteners mentioned by name here have been approved as safe by the FDA in the USA and the European Food Standards Agency (EFSA) in Europe. The NHS website https://www.nhs.uk/live-well/eat-well/are-sweeteners-safe/ contains a brief generic introduction and a list of the most commonly used sweeteners in the UK. Their acceptable daily intakes (ADI) are listed below levels used in food and drinks reflect these ADI. Acesulfame C – ADI 9 mg/kg body weight Aspartame – 40 mg/kg Saccharin – 5 mg/kg Sorbitol – no ADI set Sucralose – 15 mg/kg Stevia – 4 mg/kg Xylitol – no ADI set.
The Arousal Drug of Choice: Sources and Consumption of Caffeine
Barry D. Smith, Uma Gupta, B.S. Gupta in Caffeine and Activation Theory, 2006
Sweeteners for regular soft drinks include sucrose and high-fructose corn syrup and make up 7 to 14% of soft-drink ingredients other than water. The principal sweeteners in diet sodas are aspartame (sold under the brand name NutriSweet) and sucralose (Splenda). The former has been in use since 1983 and is added at the rate of 15 mg per ounce. Sucralose was approved in 1998 and is 600 times sweeter than sugar. Other sweeteners include Acesulfame K (Sunnett), which is 200 times sweeter than sugar, and saccharin, which is 300 times sweeter. More sweeteners are currently in safety evaluation trials, including alitame, which is actually 2,000 times as sweet as sugar (NSDA, 2006). A final ingredient—our principal interest here—is caffeine. Caffeine is used in soft drinks because its bitter taste quality may actually enhance other flavors, but primarily because it provides the arousing effects that many drinkers desire. In fact, the manufacturers of Coca-Cola recognized the sales value of this quality even when Coke was in its infancy. At that time, however, the arousal agent in Coke was not caffeine but cocaine!
Study on the taste-masking effect and mechanism of Acesulfame K on berberine hydrochloride
Published in Drug Development and Industrial Pharmacy, 2023
Haiyang Li, Xuehua Fan, Xiangxiang Wu, Yousong Yue, Chenxu Li, Xinjing Gui, Yanli Wang, Jing Yao, Junming Wang, Lu Zhang, Xuelin Li, Junhan Shi, Ruixin Liu
The artificial sweetener Acesulfame K (AK) is a high-potency sweetener, whose sweetness is 200 times that of sucrose [13]. It is not metabolized or stored after being absorbed into the body and is commonly used as a calorie-free sweetener [14]. It has been widely used in food, beverage, and pharmaceutical applications [15–17]. In a previous study, we assessed the taste-masking effect of AK and aspartame on the aqueous decoction of bitter natural drugs and found that AK had a good taste-masking effect on the aqueous decoction of bitter natural drugs (Lotus plumule and Radix sophorae flavescentis) containing alkaloid bitter components. The highest bitterness inhibition rates were 63.38 and 55.84%, respectively [12], and we speculated that AK could also have a better taste-masking effect on BH. As such, we designed this experiment to explore the taste-masking effect and mechanism of AK on BH.
Novel insights on saccharin- and acesulfame-based carbonic anhydrase inhibitors: design, synthesis, modelling investigations and biological activity evaluation
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2020
Paolo Guglielmi, Giulia Rotondi, Daniela Secci, Andrea Angeli, Paola Chimenti, Alessio Nocentini, Alessandro Bonardi, Paola Gratteri, Simone Carradori, Claudiu T. Supuran
Similar to saccharin, the other artificial sweetener potassium acesulfame (Ace K) is a valid scaffold used for the development of hCA inhibitors (Figure 3). It has been largely explored both for its capability to inhibit carbonic anhydrase47, or after oxygen/nitrogen derivatization with different substituents (i.e. (un)saturated alkyl chains, (un)substituted benzyl or benzoylmethylene moieties)37,48. These latter exhibited good inhibitory activity against hCA IX and XII, although some of them retained residual activity against the off-targets hCA I/II. Taking advantage of the substitution approaches proposed for the saccharin-based compounds, we tried to translate the first and the third design strategies on the acesulfame scaffold (Figure 3(a,b)). By adjusting the synthesis conditions (see below), we were able to preferentially address the propargylation and then the triazole assembling, either at the oxygen or nitrogen of the acesulfame core to achieve N- and O-substituted analogues, respectively (Figure 3(b)). Even in this case, the insertion of an additional methylene group, disconnecting the phenyl group from the N1 of the triazole ring, was attempted. Seeing as how some compounds differing only for the nucleus (saccharin or acesulfame), it is also possible to evaluate the effects on the activity and selectivity of the molecules retaining the same tail but not the main core.
Consumption patterns of nonnutritive sweeteners among university students at a Caribbean institution
Published in Journal of American College Health, 2021
Marquitta C. Webb, Dana Chong, Sa’eed Bawa
NNS originate from several different classes of chemicals, which imitate the taste of sugar by interacting with the taste receptors in the mouth.3,5 These NNS provide the sweet taste that people desire without adding calories with their sweetness exceeding the sweetness factor of sucrose by 30 to 13,000 times.3,5 The United States Food and Drug Administration (FederalDrugAdministration (FDA)) has approved six (6) NNS, which are added to food and beverage products to increase the palatability of nutrient dense foods and beverages leading to a better diet quality.6 These NNS are saccharin, sold under the brand names Sweet Twin®, Sweet'N Low®, and Necta Sweet®; aspartame, sold under the brand names Nutrasweet®; Equal®, and Sugar Twin®; acesulfame-K, with the brand names Sunett® and Sweet One®, sucralose, sold under the brand name Splenda®; neotame, with the brand name Newtame®; and advantame.7 Additionally, the FDA has approved and established acceptable daily intake for several NNS, namely, saccharin [5 mg/kg body weight (wt.)], aspartame [50 mg/kg body wt.], acesulfame-K [15 mg/kg body wt.], sucralose [5 mg/kg body wt.], neotame [0.3 mg/kg body wt.], and advantame [32.8 mg/kg body wt.].7 However, standard recommendations on the use of these NNS have not yet been established. Other NNS have been approved and used in some parts of the world, including alitame and cyclamates but have not been approved for use in the US by the FDA.8 Plant extracts, such as stevioside, luo han guo (monk) fruit extract, and rebaudioside A are also used in place of sugar.9
Related Knowledge Centers
- Aspartame
- Potassium
- Saccharin
- Sucralose
- Sucrose
- Sugar Substitute
- E Number
- Aftertaste
- Sodium Ferulate
- Food Additive