SWEET NUTRACEUTICALS IN PLANTS

  • Klaudia Kulik
  • Bożena Waszkiewicz-Robak

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).

Published
2019-05-23
How to Cite
KULIK, Klaudia; WASZKIEWICZ-ROBAK, Bożena. SWEET NUTRACEUTICALS IN PLANTS. Polish Journal of Applied Sciences, [S.l.], v. 4, n. 2, p. 65-71, may 2019. ISSN 2451-1544. Available at: <http://pjas.pwsip.edu.pl/index.php/pjas/article/view/115>. Date accessed: 21 aug. 2019.
Section
Food, Environmental and Agricultural Sciences and Technology