- Tytuł:
-
Dihydrochalkony jako naturalna alternatywa dla obecnie stosowanych słodzików
Dihydrochalcones as a natural alternative to currently used sweeteners - Autorzy:
-
Dymarska, Monika
Filip, Dagmara
Perz, Martyna
Janeczko, Tomasz
Kostrzewa-Susłow, Edyta - Powiązania:
- https://bibliotekanauki.pl/articles/27310042.pdf
- Data publikacji:
- 2023
- Wydawca:
- Polskie Towarzystwo Chemiczne
- Tematy:
-
cukier
słodziki
dihydrochalkony
biotransformacje
sugar
sweeteners
dihydrochalcones
biotransformations - Opis:
- The craving for sweets is a universal desire that connects people of all ages and cultures. Traditionally used sweeteners based on sugars, such as sucrose or glucose-fructose syrup, are known for their multidirectional negative impact on human health. With the development of research into artificial sweeteners and natural sucrose alternatives, more and more consumers are turning to healthier options to satisfy their sweet tooth. Among the potential new sweeteners of natural origin, dihydrochalcones deserve special attention. These compounds belong to polyphenols and are present in plants. In the daily diet of people, their source may be citrus fruits, strawberries and apples. Dihydrochalcones, like other polyphenols, have a high and diverse health-promoting effect, e.g. antioxidant, antimicrobial or anticancer. Unfortunately, their extraction from plant material is challenging and economically unprofitable. The article presents a brief description of traditionally used sweeteners based on sugar, as well as alternative sweeteners. Methods for the chemical synthesis of dihydrochalcones are presented here, and the biotransformation processes involved in producing these sweet-tasting compounds are discussed.
- Źródło:
-
Wiadomości Chemiczne; 2023, 77, 5-6; 479--507
0043-5104
2300-0295 - Pojawia się w:
- Wiadomości Chemiczne
- Dostawca treści:
- Biblioteka Nauki
Artykuł