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Página 1 a partir de 180 resultados
Restless legs syndrome associated with use of stevia nonnutritive sweetener
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Restless legs syndrome (RLS) is a common sensorimotor movement disorder affecting an estimated 15% to 20% of the general adult population in the US. Several drugs and drug classes have been shown to either cause and/or exacerbate symptoms of RLS. With the epidemic of obesity and the heightened
In vitro bioassay investigations of the endocrine disrupting potential of steviol glycosides and their metabolite steviol, components of the natural sweetener Stevia.
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The food industry is moving towards the use of natural sweeteners such as those produced by Stevia rebaudiana due to the number of health and safety concerns surrounding artificial sweeteners. Despite the fact that these sweeteners are natural; they cannot be assumed safe. Steviol glycosides have a
Stevia-based sweeteners as a promising alternative to table sugar: The effect on Listeria monocytogenes and Salmonella Typhimurium growth dynamics.
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Sugar is commonly substituted with stevia-based products in food industry and in our daily-life. This substitution results in a change in food product characteristic formula and properties that may affect the growth dynamics of food pathogenic and spoilage bacteria. This work studies the effect of
Production and physicochemical assessment of new stevia amino acid sweeteners from the natural stevioside.
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New stevia amino acid sweeteners, stevia glycine ethyl ester (ST-GL) and stevia l-alanine methyl ester (ST-GL), were synthesised and characterised by IR, NMR ((1)H NMR and (13)C NMR) and elemental analysis. The purity of the new sweeteners was determined by HPLC and their sensory properties were
The Effect of Coconut Jelly with Stevia as a Natural Sweetener on Blood Glucose, Insulin and C-Peptide Responses in Twelve Healthy Subjects.
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BACKGROUND
Coconut jelly is a popular dessert among Asian people. However, it contains high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for preventing and improving
Sweetener Intake by Rats Selectively Bred for Differential Saccharin Intake: Sucralose, Stevia, and Acesulfame Potassium.
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Behavioral responses to sweeteners have been used to study the evolution, mechanisms, and functions of taste. Occidental low and high saccharin consuming rats (respectively, LoS and HiS) have been selectively outbred on the basis of saccharin intake and are a valuable tool for studying variation
[Safety assessment of stevia rebaudiana bertoni grown in southeastern Mexico as food sweetener].
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Stevia rebaudiana leaves and their glycosides have been recently and significantly used so important as sweeteners. However, it has been reported an antihyperglycemic effect of the extract and a glycoside. The aim of this study was to quantify S. rebaudiana glycosides, assess cytotoxicity of the
Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt.
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With the mainstream emergence of natural sweeteners such as stevia, which is available in different commercial formulations, suitability for yogurt needs to be validated. The present study aimed to determine the appropriate concentration level of 3 processed stevia sweeteners/supplements in
Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry.
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The method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed
[A Screening Analysis Method for Stevia Sweetener in Processed Foods by LC-MS/MS].
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A LC-MS/MS-based screening method was developed for stevia sweetener in processed foods. After extraction of stevia sweetener from processed foods by dialysis, the dialysate was diluted with water, and stevia sweetener was measured by LC-MS/MS. Recovery from 5 kinds of processed foods spiked with 10
Stevia, Nature's Zero-Calorie Sustainable Sweetener: A New Player in the Fight Against Obesity.
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Stevia is a plant native to South America that has been used as a sweetener for hundreds of years. Today, zero-calorie stevia, as high-purity stevia leaf extract, is being used globally to reduce energy and added sugar content in foods and beverages. This article introduces stevia, explaining its
Classification of stevia sweeteners in soft drinks using liquid chromatography and time-of-flight mass spectrometry.
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The aim of this study was to develop a comprehensive analytical method for the characterisation of stevia sweeteners in soft drinks. By using LC and time-of-flight MS, we detected 30 steviol glycosides from nine stevia sweeteners. The mass spectral data of these compounds were applied to the
Steviol, the active principle of the Stevia sweetener, causes a reduction of the cells of the immunological system even consumed in low concentrations
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Steviol is a natural diterpenoid glycoside isolated from Stevia rebaudiana Bertoni leaves and widely used as a non-caloric sweetener. In addition to their sweet taste, Steviol glycosides may also have some therapeutic benefits. There are few reports on the cytotoxicity of Steviol in human
Comprehensive review on agro technologies of low-calorie natural sweetener stevia (Stevia rebaudiana Bertoni): a boon to diabetic patients.
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Stevia rebaudiana Bertoni is a low-calorie natural sweetener plant native to Paraguay. The leaves of stevia have sweetening compounds called steviol glycosides (SGs), which contain different marker compounds, i.e. stevioside (St), rebaudioside (Rb) A, B, C, D and E, dulcoside A and steviol biosides,
Microbial production of next-generation stevia sweeteners.
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BACKGROUND
The glucosyltransferase UGT76G1 from Stevia rebaudiana is a chameleon enzyme in the targeted biosynthesis of the next-generation premium stevia sweeteners, rebaudioside D (Reb D) and rebaudioside M (Reb M). These steviol glucosides carry five and six glucose units, respectively, and have
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