Glycosides stevioside

Stevioside is the most abundant sweet-tasting compound in the leaves. Bridel and Lavielle isolated the crystalline glycoside, stevioside from an alcoholic extract of S. rebaudiana and found it to be 300 times sweeter than... 

There are many patents and journal articles that describe processes to produce the principal sweet diterpene glycosides stevioside and in particular, rebaudioside A. Many of the reported methods of production require the use of ion exchange columns or gases and are not satisfactory if the scale-up to commercial quantities are required. Most methods for extraction and purification of the sweet diterpene glycosides from Stevia use complicated processing of the crude extracts. Generally, the recovery processes of the principal two diterpene glycosides stevioside and rebaudioside A involve ... 

The leaves of Stevia rebaudiana (Compositae) are a source of several sweet glycosides of steviol (26) (Fig. 15) [1, 61]. The major glycoside, stevioside (27), is used in oriental countries as a food sweetener and the second major glycoside named rebaudioside (28), which is sweeter and more delicious than stevioside, is utilized in beverages. 

Stevia Stevia rebaudiana) Uses Natural sweetener, hypoglycemic and hypotensive properties Actions Multiple chemical components sweetness d/t glycoside, stevioside hypotensive effect may be d/t diuretic action or vasodilation action Available forms Liq extract, powder, caps Notes/SE HA, dizziness, bloating Interactions T Hypotensive effects W/ antihypertensives esp CCB, diuretics EMS Monitor BP does not encourage dental caries may -1-glucose St. John s Wort (Hypericum perforatum) Uses Mild-mod depression, anxiety, anti-inflammatory, immune stimulant/anti-HIV/antiviral, gastritis, insomnia, vitiligo Action MAOI in vitro, not in vivo bacteriostatic bactericidal, T capillary blood flow, uterotonic activity in animals Efficacy Variable benefit w/ mild-mod depression in several trials, but not always seen in clinical practice Available forms Teas, tabs, caps, tine, oil ext for topical use Dose 2-4 g of herb or 0.2-1 mg of total hypericin (standardized extract) daily Notes/SE Photosensitivity (use sunscreen) rash, dizziness, dry mouth, GI distress Interactions Enhance MAOI activity, EtOH, narcotics, sympathomimetics EMS T Risk of photosensitivity Rxns t effects of opioids and sympathomimetics... 

Stevia sweeteners are extracted from the leaves of Stevia rebaudiana Bertoni (Compositae), an herb native to Paraguay but cultivated in Southeast Asia, Japan, Paraguay, Brazil, Israel, and the United States. The sweet constituents of stevia include eight diterpene glycosides stevioside, ste-violbioside, rebaudiosides A, B, C, D, E, and dulcoside A, which collectively are 100-300 times... 

Stevioside is an ent-kaurene type diteipenoid glycoside isolated from leaves of Stevia rebaudiana Bertoni. Leaves of this plant produce zero-calorie diterpene glycosides (stevioside and rebaudioside), a nmi-nutiitive, high-potency sweetener. Stevioside content in leaves will vary in field grown plants and is also influenced by agroclimatic conditions. Stevia leaves are also in use for their medicinal benefits. In this chapter, natural distribution and cultivation of Stevia,... 

Sweet peptides (such as aspartame), proteins (e.g. thaumatin) and glycosides (stevioside), are a source of some energy, but in the quantities in which they are used, their contribution to the total energy intake is insignificant. These sweeteners are therefore ranked among non-nutritional sweeteners in Section 11.3.2.1.2. 

The main constituents of the leaves responsible for sweetness are the ent-kaurene diter-pene glycosides stevioside (2.218.5%), rehaudiosides A and C, and dulcoside A rehaudiosides B, D, and E and steviolhioside are of much less importance. Lahdane diter-penes include jhanol, austroinuhn, 6-0-acet-ylaustroinuhn triterpenes include P-amyrin acetate andlupeol other constituents include P-sitosterol, stigmasterol, tannins, and a volatile oil (0.12-0.43%) from which at least 25 compounds have heen identified. ... 

Stevioside and rebaudioside A are diterpene glycosides. The sweetness is tainted with a bitter and undesirable aftertaste. The time—intensity profile is characteristic of naturally occurring sweeteners slow onset but lingering. The aglycone moiety, steviol [471 -80-7] (10), which is the principal metaboHte, has been reported to be mutagenic (79). Wide use of stevia ia Japan for over 20 years did not produce any known deleterious side effects. However, because no food additive petition has been presented to the FDA, stevioside and related materials caimot be used ia the United States. An import alert against stevia was issued by the FDA ia 1991. In 1995, however, the FDA revised this import alert to allow the importation and use of stevia as a diet supplement (80), but not as a sweetener or an ingredient for foods. Several comprehensive reviews of stevia are available (81,82). 

Chen T-H, Chen S-C, Chan P, Chn Y-L, Yang H-Y, Cheng J-T. (2005) Mechanism of the hypoglycemic effect of stevioside, a glycoside of Stevia rebaudiana. Planta Me die a 71 108-113. 

The plant Stevia rebaudiana bertoni has been studied in depth because it was discovered that this plant is the source of six sweet-tasting diterpene glycosides. They are stevioside, rebaudiosides A, C, D, E and dulcoside A. (Table 1). These sweet diterpene glycosides, as well as a complex mixture of organic compounds of which more than a hundred compounds have been identified, are found mainly in the leaves of the plant. The leaves contain a complex mixture of labdane diterpenes, triterpenes, stigmasterol, tannins and volatile oils. There is an abundance of reviews and patents relating to these sweet diterpene glycosides. 

Saponification of stevioside with a strong alkaline base yielded steviol-bioside. Although steviolbioside has been identified in some S. rebaudiana extracts, it is generally thought to be an artifact of extraction or isolation procedures rather than a naturally occurring glycoside. ... 

The dried leaves of S. rebaudiana have been used in Paraguay for many years to sweeten bitter drinks. From 3 to 8% of the dned leaves is stevioside, which is a diterpene glycoside as shown by the formula below. 

Detection of stevia glycosides after separation by HPLC has been performed by high-sensitivity refractive index (106,116) and by UV at 210 nm (110,115-118). The use of UV at 210 nm allowed detection of 0.4 fig for stevioside, steviolbioside, rebaudioside B, and dulcoside A and 0.8 fig for rebaudiosides A and C-E. This sensitivity is higher than that obtained with the RI detector-2 /ig of stevioside and rebaudioside A (116). 

Hanson JR and de Oliveira BH (1993) Stevioside and related sweet diterpenoid glycosides. Nat Prod Rep 10, 301-309. 

Stevia and stevioside are absolutely safe for diabetics since it is used in minute amounts. Neither stevioside is taken up by our body, nor, due to the P-glycosidic bonds, is stevioside metabolised by the digestive enzymes... 

In Japan, the largest market for the S. rebaudiana sweeteners to date, three different forms of stevia sweetener products are commercially available, namely, stevia extract , sugar-transferred stevia extract , and rebaudioside A-enriched stevia extract . Stevia extract is a powder or granule made by several industrial steps and standardized so as to contain more than 80% of steviol glycosides, inclusive of dulcoside A (3-5%), rebaudioside A (20-25%), rebaudioside C (5-10%), and stevioside (50-55%) [31]. Sugar-transferred stevia extract is made by... 

Sugar component of glycoside Sophora Japonica L and Stevioside... 

---