Sweetness inhibitors Ziziphin

There are only a few sweetness inhibitors known. This article will focus on three sodium dodecyl sulfate (SDS), the gymnemic acids (GA) and the ziziphins (ZJ). Each of these substances has the ability to diminish or eliminate the ability to recognize sweetness. The intensity and duration of the effect varies with the inhibitor. 

At least 10 of jujube s saponins (e.g. ziziphin, jujubasaponins, and jujuboside B) are sweetness inhibitors that reduce the sensation of sweet taste (elevate the sweetness threshold) of glucose, fructose, aspartame, and other sweetening agents. No taste modifying effect was observed with bitter, salty, or sour flavors. 

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