Stevia: The Genus Stevia (Google eBook)
A. Douglas Kinghorn
CRC Press, Sep 2, 2003 - Science - 224 pages
Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement. Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300 times sweeter than sucrose.
This comprehensive volume provides reviews on the botany, ethnobotany, and chemical constituents of the genus Stevia and examines the chemical synthesis of such compounds as steviol and stevioside. The perceived safety of these compounds has become somewhat controversial in recent years, and a thorough consideration of the pharmacology and biological activity is provided. The final two chapters offer some insight into the various applications of S. rebaudiana extracts and stevioside in Japan and Korea, the two countries with the most extensive use of these food additives at present.
Containing numerous up to date references, the book will appeal to a wide segment of the scientific community at all levels, especially those in the fields of natural products, pharmacy, pharmacognosy, plant science, agriculture and the food and beverages industry.
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2 Botany of Stevia and Stevia rebaudiana
3 Ethnobotany of Stevia and Stevia rebaudiana
4 Sweet and nonsweet constituents of Stevia rebaudiana
a general survey
6 Synthetic investigations on steviol stevioside and rebaudioside A and their applications as starting materials
acetate acid aerial afforded aglycone Agricultural and Biological Amambay American species Anonymous Argentina Asteraceae Bohlmann and Zdero Brazil Cerda-García-Rojas Chemical Cheng and Chang Compositae constituents cultivation derivatives diterpene diterpene glycosides diterpenoids dulcoside effect ent-kaurene glycosides enzymatic enzyme ester eupatoria Figure flavonoids genus Stevia glucose glucosyl glycyrrhizin Grashoff guaianolides herbarium Hernández hydrolysis inhibition isosteviol Japan Joseph-Nathan Journal of Natural Kasai kaurene Kinghorn Kinghorn and Soejarto Kohda longipinane Marumilon maté Matsui medicinal metabolism methyl Mexico moiety mutagenic Natural Products Oakes Ames oxidation Paraguay Pezzuto phytochemical Phytochemistry plant quercetin rats rebaudiana leaves rebaudioside reported Robinson roots rubusoside salicifolia salted foods serrata sesquiterpene lactones soju species of Stevia sterebin stevia extract Stevia rebaudiana Stevia rebaudiana Bertoni Stevia species stevia sweeteners steviol glycosides steviolbioside stevioside stevioside and rebaudioside structure studies sucrose sugar sweet ent-kaurene sweet-tasting sweetening agents synthesis of steviol Table Tanaka taste total synthesis toxicity transglucosylation Yamasaki yielded