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 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.
Kim
Nam-Cheol
NC
Chemistry and Life Sciences, Research Triangle Institute, Research Triangle Park, North Carolina, U.S.A.
Kinghorn
A Douglas
AD
D000818:Animals; D006801:Humans; D010944:Plants / Q000737:chemistry; D013549:Sweetening Agents / Q000737:chemistry* / Q000302:isolation & purification*
D013549:Sweetening Agents