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At least 19 recordsLinked to original sources
PubMedDate not supplied

Sweetening agents from natural sources.

Sweetness is an important taste sensation to humans. The absence of suitable sweeteners as alternatives to cyclamates and saccharin has led to a renewed interest in sweeteners form natural sources. A brief review of the history of sweetener usage provides a basis for understanding our present heavy consumption of sweet substances. The structure of naturally-occurring compounds possessing a sweet taste range from simple sugars to complex, intensely sweet proteins. The structural types include monoterpenes, diterpenes, triterpenes, flavonoids, steroid saponins, dipeptides, and proteins. Some of these substances are not, strictly-speaking, natural but are derived from natural sources by relatively minor chemical modification. The properties of two non-sweet substances, miraculin and gymnemic acid, are included because of their close relationship to the subject of sweeteners. Miraculin causes sour substances to taste sweet and gymnemic acid selectively blocks sweet taste perception. The second part of the paper presents some of the work on monellin, the intensely sweet protein from "serendipity berries" (Dioscoreophyllum cumminsii). The physico-chemical studies of monellin provide convincing evidence that it is, indeed, a protein. Structural studies using denaturants and specific chemical modifications have provided a beginning of our understanding of the molecular basis of the sweet taste of monellin.

Chemical Phenomena↗
PubMed1979

The effects of some sweetening agents and osmotic pressure on the intestinal absorption of sulfafurazole in the rat.

The effects of some sugars and osmotic pressure have been examined on the absorption of sulfafurazole in the rat. Statistically significant correlations were found among the hypertonic solutions between the reciprocal of osmotic pressure and AUC0--infinity or Cmax. In addition, negative correlation existed between plasma concentrations at 15 min and osmotic pressure. No significant correlations were noted among the hypotonic solutions. More attention should be paid to the osmotic pressure of formulations. The osmotic pressure of hypertonic solutions, especially, might affect absorption of drug from its dosage form.

Animals↗
PubMed1978

Periodontal treatment need in a Finnish industrial population.

A periodontal study was conducted in a paper mill in Finland. To adapt the Periodontal Treatment Need System (PTNS) to a Finnish adult population the estimates of Finnish periodontologists were used. The mean estimate of periodontal treatment need was 97 +/- 58 (s.d.) min per person and 32 +/- 18 min per jaw segment. Periodontal treatment need increased with age. No significant differences in periodontal treatment need by sex, education, type of employment, regularity of working hours or frequency of dental visits were observed. Adjusted family income and toothbrushing frequency did not produce significant differences in periodontal treatment need, except in the group having four dentulous jaw segments. The groups using sugar, other sweetening agents or neither of these, mainly in coffee or tea, differed significantly: the non-users of sugar had lowest treatment time and those who used other sweetening agents than sugar had highest treatment time.

Adult↗
PubMed1977

[Physical properties and technological problems in the use of xylitol].

Xylitol may be used as a sweetening agent in few cases only, since it appears to be physiologically not so well tolerated as saccharose. From the nutritional viewpoint, it is therefore necessary in many cases to combine sugar substitute, principally to mix xylitol with fructose. Also for technological reasons, new combinations of sugar substitutes for xylitol-containing dietetic foodstuffs must often be found and primarily combinations of sugar substitutes and thickening and gelatinizing agents choose between. It is therefore required that dietetically valuable foodstuffs be developed in line with nutritional requirements and not simply imitate conventional food.

Crystallization↗
PubMedDate not supplied

[Xylitol: what is it].

Explore the source record for details and available documents.

Cariostatic Agents↗
PubMed1979

Carcinogenic risk of products used in the pharmaceutical and related industries.

The pharmaceutical industry is perhaps most subject to rules and regulations in the majority of countries. Legislation in France in this regard is flexible and relatively easily adaptable; in addition, the pharmaceutical industry has established its own ground rules. One of these requires that a product be harmless under normal conditions of use; carcinogenicity checks are only mandatory under certain conditions. If they were to be made compulsory, a less unwieldy test system would be required. The use to which a product is put should be taken into consideration in regulating it.

Aerosols↗
PubMed1975

Potential carcinogenicity of food additives and contaminants.

The potential role in carcinogenesis of food additives and contaminants presents a complex problem in terms of assessing the risk to the general public. Long-term testing in laboratory animals is still the most feasible method for determining potential carcinogenicity of various chemicals. The disadvantages encountered in the present methods of animal testing are discussed and a review is made of the current status of particular food additives and contaminants under scrutiny as possible carcinogens. It is suggested that, since it may not be possible to remove all carcinogenic materials from the environment, methods to mitigate or neutralize their harmful effects should be sought. Greater cooperation is called for among food technologists, toxicologists, laboratory researchers, and epidemiologists in the decision-making process regarding the role of possibly carcinogenic additives and contaminants.

2-Acetylaminofluorene↗