Highly sweet compounds of plant origin

The demand for new alternative "low calorie" sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is...

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Bibliographic Details
Published in:Archives of pharmacal research 2002-12, Vol.25 (6), p.725-746
Main Authors: Kim, Nam-Cheol, Kinghorn, A Douglas
Format: Article
Language:English
Subjects:
Animals
Humans
Plants - chemistry
Sweetening Agents - chemistry
Sweetening Agents - isolation & purification
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Summary:The demand for new alternative "low calorie" sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.
ISSN:0253-6269
1976-3786
DOI:10.1007/BF02976987