FOOD SCIENCE
• Reviews • Previous Articles Next Articles
WAN Huida, LI Dan, XIA Yongmei*
Online:
Published:
Abstract:
Steviol glycosides are high-potency and low-calorie sweeteners extracted from the leaves of Stevia rebaudiana. They are considered as the most ideal alternative to sucrose. In toxicological tests, steviol glycosides do not exert serious acute toxic, genotoxic, or carcinogenic effects. In addition to being an excellent sweetener, steviol glycosides possess a lot of functional attributes such as anti-hypertensive, anti-hyperglycaemic, anti-tumour, antibacterial, anti-inflammatory, etc. Owing to their highly adjustable structures, steviol glycosides have been used as precursors for the synthesis of the derivatives which have many potential applications. Recent progress in understanding the functions of steviol glycosides is discussed in this review to guide future exploitation of these bioactive compounds.
Key words: steviol glycosides, stevioside, functionality
CLC Number:
Q946.3
WAN Huida, LI Dan, XIA Yongmei. Progress in Functions of Steviol Glycosides[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517049.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201517049
https://www.spkx.net.cn/EN/Y2015/V36/I17/264