• steviol glycosides
  • Steviol Glycosides Modulate Glucose Transport in Different Cell Types," Oxidative Medicine and Cellular Longevity , vol. 2013, Article ID 348169, 11 pages, 2013. (hindawi.com)
  • The European Food Safety Authority's scientific Panel on additives, the ANS Panel, has assessed the safety of steviol glycosides, sweeteners extracted from plant leaves, and established an Acceptable Daily Intake for their safe use. (europa.eu)
  • The Panel set an Acceptable Daily Intake (ADI) of 4 mg per kg body weight per day for steviol glycosides, a level consistent with that already established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). (europa.eu)
  • Steviol glycosides are intense sweeteners extracted from the leaves of the stevia plant (Stevia rebaudiana Bertoni). (europa.eu)
  • Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana (Asteraceae) and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names. (wikipedia.org)
  • Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. (wikipedia.org)
  • Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. (wikipedia.org)
  • The acceptable daily intake (ADI) for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study. (wikipedia.org)
  • The steviol glycosides found in S. rebaudiana leaves, and their weight percentage, include: Stevioside (5-10%) Rebaudioside A (2-4%) Rebaudioside C (1-2%) Dulcoside A (0.5-1%) Rebaudioside B Rebaudioside D Rebaudioside E The last three are present only in minute quantities, and rebaudioside B has been claimed to be a byproduct of the isolation technique. (wikipedia.org)
  • The relative sweetness seems to vary with concentration: a mix of steviol glycosides in the natural proportions was found to be 150 times sweeter than sucrose when matching a 3% sucrose solution, but only 100 times sweeter when matching a 10% sucrose solution. (wikipedia.org)
  • enzymes
  • There are four type of linkages present between glycone and aglycone: C-linkage/glycosidic bond, "nonhydrolysable by acids or enzymes" O-linkage/glycosidic bond N-linkage/glycosidic bond S-linkage/glycosidic bond Glycosides are also classified according to the chemical nature of the aglycone. (wikipedia.org)
  • glucoside
  • The known flavonoid chrysin-7-O-(β-D-glycopyranoside) (chrysin glucoside,1) as a major fraction and a new glycoside flavone, chrysin-7-O-β-D-[(6"-acetyl)glycopyranoside] (2) were isolated from the flowers and leaves of CalycotomeVillosa Subsp. (mdpi.com)
  • Stevia
  • A commercial steviol glycoside mixture extracted from the plant was found to have about 80% stevioside, 8% rebaudioside A, and 0.6% rebaudioside C. The Chinese plant Rubus chingii produces rubusoside, a steviol glycoside not found in Stevia. (wikipedia.org)
  • together
  • In addition this allows determination of cyanogenic glycosides together with other toxins which is more efficient. (wur.nl)
  • known
  • Three new glycosides ( 1 - 3 ) and 15 known ones ( 4 - 18 ) were isolated and identified from the fruits of Nicandra physaloides . (mdpi.com)
  • Senna glycoside, also known as sennoside or senna, is a medication used to treat constipation and empty the large intestine before surgery. (wikipedia.org)
  • group
  • In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. (wikipedia.org)
  • products
  • The topic of the internship is the development of an LC-MS-based method for the determination of the most abundant cyanogenic glycosides in food products. (wur.nl)
  • French
  • The first glycoside ever identified was amygdalin, by the French chemists Pierre Robiquet and Antoine Boutron-Charlard, in 1830. (wikipedia.org)