Zobrazeno 1 - 10
of 98
pro vyhledávání: '"steviosides"'
Publikováno v:
Ожирение и метаболизм, Vol 21, Iss 1, Pp 58-67 (2024)
The prevalence of obesity and type 2 diabetes continues to grow, which determines the need to develop new methods of prevention in order to reduce the population risks of developing these diseases. The current direction is to limit the consumption of
Externí odkaz:
https://doaj.org/article/7215cc37dc7c46babcd2e91f99a1f636
Publikováno v:
Рослинництво та ґрунтознавство, Vol 14, Iss 2, Pp 57-69 (2023)
Stevia rebaudiana plants produce sweet tasting compounds, steviosides, which are 300 times sweeter as sugar and can be used as natural sweeteners. Moreover, stevia leaves contain high amount of antioxidants. The use of plant compounds as components o
Externí odkaz:
https://doaj.org/article/be1d383dfd494d4b941ec5b49aa01221
Publikováno v:
Molecules, Vol 29, Iss 7, p 1627 (2024)
Steviosides extracted from the leaves of the plant Stevia rebaudiana are increasingly used in the food industry as natural low-calorie sweeteners. Phthalates in food are often assumed to arise from food containers or packaging materials. Here, experi
Externí odkaz:
https://doaj.org/article/19a9a41f29fb49deb215badfb897f1af
Autor:
Yen Nguyen Thi Hoang, Quoc Le Pham Tan
Publikováno v:
Herba Polonica, Vol 67, Iss 1, Pp 1-7 (2021)
Introduction: Steviol stevioside, which has been used in the production of food products as a low-calorie sweeten, is one of the main glycoside groups in the leaves of the Stevia plants. It is useful for human health.
Externí odkaz:
https://doaj.org/article/62ff7991a231445793e6007e7b494d23
Akademický článek
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Autor:
Dionys González-Hernández, Elizabeth Kairuz Hernández-Díaz, Alina Capote, Anabel Pérez, Leonardo Rivero, Borys Chong-Pérez, Naivy Pérez-Alonso
Publikováno v:
Biotecnología Vegetal, Vol 19, Iss 1, Pp 53-63 (2019)
Stevia rebaudiana Bertoni is a species recognized worldwide for its medicinal properties. The objective of this work was to micropropagate Stevia plants from ex vitro explants. Shoots of plants of this specie growing at greenhouse were selected. In t
Externí odkaz:
https://doaj.org/article/2b6ba6f751d947b59c13f4a60f04ad3a
Autor:
Marta Teresa Rokosa, Danuta Kulpa
Publikováno v:
Ciência Rural, Vol 50, Iss 1 (2019)
ABSTRACT: The aim of the study was to develop optimum composition of plant growth regulators in media for the propagation and rooting of shoots of stevia (Stevia rebaudiana Bertoni) in in vitro cultures. Single-node shoot fragments obtained from plan
Externí odkaz:
https://doaj.org/article/9aff303e3c1b4e86a0fd35005076452e
Autor:
Marcelo F. Pompelli, Carlos A. Espitia-Romero, Juán de Diós Jaraba-Navas, Luis Alfonso Rodriguez-Paez, Alfredo Jarma-Orozco
Publikováno v:
Sustainability; Volume 14; Issue 21; Pages: 14269
Due to the desire to live a healthier lifestyle, the search for nonglycosidic sweeteners has increased stevioside production in recent years. The main goal of this study was to demonstrate that S. rebaudiana grown in a CO2-enriched environment can ov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d492e9f6d954bcbb8ea8879bff7a979
Autor:
Le Pham Tan Quoc, Nguyen Thi Hoang Yen
Publikováno v:
Herba Polonica, Vol 67, Iss 1, Pp 1-7 (2021)
Summary Introduction: Steviol stevioside, which has been used in the production of food products as a low-calorie sweeten, is one of the main glycoside groups in the leaves of the Stevia plants. It is useful for human health. Objective: The main obje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c109c0bfd49303c4a977a82602b500bd
https://doi.org/10.2478/hepo-2021-0003
https://doi.org/10.2478/hepo-2021-0003
Autor:
D.B. Rakhmetov, N.Ya. Levchyk, L.M. Shpak, V.P. Hrakhov, O.M. Boiko, A.V. Lyubinska, S.O. Rakhmetova, V.M. Zavhorodniy
Publikováno v:
Інтродукція Рослин, Vol 69 (2016)
The results of long-term studies of Stevia rebaudiana (Bert.) Bertoni are presented, viz. plant morphology parameters, propagation, cultivation, constituents. Stevia is characterized by significant food and medicinal properties and is promising intro
Externí odkaz:
https://doaj.org/article/fa5aafd9443a456393fbccfdb03b00da