RESUMEN
Rebaudioside A is a sweet tasting steviol glycoside extracted and purified from Stevia rebaudiana (Bertoni). Steviol glycosides can currently be used as a food ingredient in only a handful of countries. Questions on specifications, safety and special population effects have prevented steviol glycosides from obtaining a legal status permitting their use as a sweetener in most countries. A set of papers reporting results of research studies and reviews has been compiled in this Supplement to definitively answer unresolved questions. Specifically, recently completed studies on the general and reproductive toxicity of rebaudioside A corroborate studies carried out with purified steviol glycosides demonstrating safety at high dietary intake levels. Comparative metabolism studies provide further affirmation of the common metabolic pathway for all steviol glycosides and the common metabolism between rats and humans. Finally, clinical studies provide further evidence that purified rebaudioside A has no effect on either blood pressure or glucose homeostasis. This paper summarizes the information used to conclude that high purity rebaudioside A (rebiana) produced to food-grade specifications and according to Good Manufacturing Practices is safe for human consumption under its intended conditions of use as a general purpose sweetener.
Asunto(s)
Diterpenos de Tipo Kaurano/toxicidad , Edulcorantes/toxicidad , Animales , Glucemia/efectos de los fármacos , Brasil , Carcinógenos , Sistema Cardiovascular/efectos de los fármacos , Dieta , Diterpenos de Tipo Kaurano/historia , Diterpenos de Tipo Kaurano/farmacocinética , Historia del Siglo XIX , Historia del Siglo XX , Historia del Siglo XXI , Humanos , Legislación de Medicamentos , Mutágenos , Paraguay , Reproducción/efectos de los fármacos , Edulcorantes/historia , Edulcorantes/farmacocinéticaAsunto(s)
Carbohidratos , Comercio , Productos Agrícolas , Abastecimiento de Alimentos , Agricultura/economía , Agricultura/educación , Agricultura/historia , Argentina/etnología , Carbohidratos/economía , Carbohidratos/historia , Comercio/economía , Comercio/historia , Productos Agrícolas/economía , Productos Agrícolas/historia , Economía/historia , Aromatizantes/economía , Aromatizantes/historia , Industria de Alimentos/economía , Industria de Alimentos/historia , Abastecimiento de Alimentos/economía , Abastecimiento de Alimentos/historia , Regulación Gubernamental/historia , Historia del Siglo XIX , Edulcorantes/economía , Edulcorantes/historia , Impuestos/economía , Impuestos/historia , Impuestos/legislación & jurisprudenciaAsunto(s)
Productos Agrícolas , Abastecimiento de Alimentos , Industrias , Saccharum , Edulcorantes , Comercio/economía , Comercio/historia , Productos Agrícolas/economía , Productos Agrícolas/historia , Economía/historia , Abastecimiento de Alimentos/economía , Abastecimiento de Alimentos/historia , Historia del Siglo XVIII , Historia del Siglo XIX , Renta/historia , Industrias/economía , Industrias/historia , Factores Socioeconómicos , Edulcorantes/economía , Edulcorantes/historia , Indias Occidentales/etnologíaRESUMEN
Lippia dulcis Trev. (Verbenaceae) is the source of hernandulcin, the first known intensely sweet sesquiterpenoid, a compound which is a volatile oil constituent. The literature on the uses of this species, dating back to early colonial times in Mexico, has been examined. This plant began to be used as an official drug in the late 19th century for the treatment of coughs and bronchitis, and at that time preliminary phytochemical investigations were undertaken. Field work carried out in Mexico in 1981 and 1982 has indicated that there is still an active trade involving L. dulcis, which is sold primarily in market places for its alleged abortifacient activity. We have obtained no evidence, either from the literature or from field inquiries, that L. dulcis has ever been used for sweetening foods or beverages. Fourteen L. dulcis volatile oil constituents, mainly mono- and sesquiterpenoids, were identified by gas chromatography/mass spectrometry. The toxic compound, camphor, was found to constitute 53% w/w of the volatile oil of this species. The potential use of L. dulcis for the extraction of hernandulcin is discussed.
Asunto(s)
Plantas Medicinales/análisis , Sesquiterpenos/análisis , Edulcorantes/análisis , Cromatografía de Gases y Espectrometría de Masas , Historia del Siglo XVI , Historia del Siglo XVII , Historia del Siglo XVIII , Historia del Siglo XIX , Historia del Siglo XX , Humanos , Medicina Tradicional , México , Aceites Volátiles/análisis , Sesquiterpenos/historia , Edulcorantes/historia , Estados UnidosRESUMEN
Ancient Mexican botanical literature was systematically searched for new plant sources of intensely sweet substances. Lippia dulcis Trev., a sweet plant, emerged as a candidate for fractionation studies, and hernandulcin, a sesquiterpene, was isolated and judged by a human taste panel as more than 1000 times sweeter than sucrose. The structure of the sesquiterpene was determined spectroscopically and confirmed by chemical synthesis. Hernandulcin was nontoxic when administered orally to mice, and it did not induce bacterial mutation.