Polyphenols from Stevia rebaudiana (Bertoni) leaves and their functional properties
| Autor: | Jie Shen, Ye Fan, Peter Zhang, Ke Wu, Yongmei Xia, Jianxin Gu, Khaing zar Myint |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
030309 nutrition & dietetics medicine.medical_treatment education Steviol Antioxidants 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Animals Humans Hypoglycemic Agents Stevia Food science health care economics and organizations chemistry.chemical_classification 0303 health sciences biology Plant Extracts Polyphenols Glycoside 04 agricultural and veterinary sciences Quinic acid biology.organism_classification Antimicrobial 040401 food science Plant Leaves Stevia rebaudiana chemistry Polyphenol Food Science |
| Zdroj: | Journal of Food Science. 85:240-248 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/1750-3841.15017 |
| Popis: | The major polyphenol components from Stevia rebaudiana (Bertoni) leaves (PPS) are chlorogenic acids, a polyphenol family of esters, including hydroxycinnamic acids with quinic acid, which possesses excellent hydrophilic antioxidant activity and other therapeutic properties. As an abundant byproduct during production of steviol glycosides, the PPS would be a new antioxidantive food resource or additives applied in foods and drugs with antidiabetic function. Extracting PPS from S. rebaudiana (Bertoni) leaves together with steviol glycosides would be an economic process, which will change most operation process in current Stevia factories. The quantification of PPS needs to be unified for regulation. In view of the current regulation status of polyphenols and extracts from Stevia, the PPS would be ready to go to the market with few regulation barriers in the near future. This review will summarize the analysis, extraction, and some functional properties of PPS, such as antioxidant, antidiabetic, antimicrobial, anti-inflammatory, and anticancer. |
| Databáze: | OpenAIRE |
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