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Highly sweet compounds of plant origin

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Abstract

The demand for new alternative “low calorie” sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.

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  1. Chemistry and Life Sciences, Research Triangle Institute, Research Triangle Park, North Carolina, USA

    Nam -Cheol Kim

  2. Program for Collaborative Research in the Pharmaceutical Sciences and Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, Illinois, USA

    A. Douglas Kinghorn

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  1. Nam -Cheol Kim
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Correspondence to A. Douglas Kinghorn.

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Dedicated to Professor Kazuo Yamasaki, Graduate School of Biomedical Sciences, Hiroshima University, Hiroshima, Japan, on the occasion of his retirement.

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Kim, N.C., Kinghorn, A.D. Highly sweet compounds of plant origin. Arch Pharm Res 25, 725–746 (2002). https://doi.org/10.1007/BF02976987

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