SWEET NUTRACEUTICALS IN PLANTS
Abstract
The paper discusses the natural substances of plant origin – nutraceuticals – characterized by
varying intensity of sweet taste and classified into different chemical compounds such as glycosides, terpenoids,
proteins, acids, or aldehydes. Among them, it discusses the main characteristics and origin of the following:
steviosides, mogrosides, osladin, glycyrrhizin, thaumatin, mirakulin, monelin, mabinlin, pentadin, brazzein,
curculin, sweet acid, A, cynarine, and perillaldehyde. It presents the characteristics of products containing these
sweet nutraceuticals, such as stevia (stevia rebaudiana), Siraitia grosvenorii (Swingle) C. Jeffrey (also known as
Luo Han Guo), polypody ordinary (Polypodium vulgare), Licorice (Glycyrrhiza glabra), Thaumatococcus daniellii
Benth, Richardella dulcifica, Dioscoreophyllum cumminsii, Capparis masaikai, Pentadiplandra brazzeana, Curculigo
latifolia, Scots pine (Pinus sylvestris), artichoke (Cynara scolymus), and color perilla (Perilla nankinensis).
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