Artificial and Natural Sweeteners: Chemical and Biological Properties, Production Processes and Potential Harmful Effects
| Autor: | Thaiz Rosa Ribeiro, Natália Fernanda Frediani Pirolla, Nailton M. Nascimento-Júnior |
|---|---|
| Přispěvatelé: | Universidade Estadual Paulista (Unesp) |
| Jazyk: | portugalština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Web of Science Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2021-06-25T12:24:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-09-01 There are indications of the use of substances with sweetening properties since the Stone Age (Prehistory), whether in their natural species such as honey, pulps of figs and dates or, more recently, in food additives, such as artificial or natural sweeteners produced and commercialized with the purpose of replacing sugar. In this review, the historical aspects, as well as the most diverse sources of sugar and information on its manufacturing and refining process, the use of sweeteners throughout history, more specifically the natural and artificial types, information on the process of production and effects on the body, the nutritional aspects involved, the diseases that can be caused by the excessive consumption of sugar or sweeteners and the possible consequences of a diet without sugar consumption will be addressed. Keywords: Sweeteners; Sugars; Dietary foods; Nutritional aspects. Univ Estadual Paulista, Inst Quim, Dept Bioquim & Quim Organ, Lab Quim Med Sintese Organ & Modelagem Mol LaQMed, Rua Prof Francisco Degni 55, BR-14800060 Araraquara, SP, Brazil Univ Estadual Paulista, Inst Quim, Dept Bioquim & Quim Organ, Lab Quim Med Sintese Organ & Modelagem Mol LaQMed, Rua Prof Francisco Degni 55, BR-14800060 Araraquara, SP, Brazil |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|