Natural Sweeteners: Health Benefits and Processing Compatibility
Year: 2025
Type: article
Abstract: Natural sweeteners derived from plants are increasingly preferred over synthetic options due to their potential health benefits. These plant-based sweeteners are typically low in calories, non-toxic, and remarkably sweet, with some being up to 10,000 times sweeter than sugar. These non-saccharide sweeteners, like Steviol glycosides in Stevia rebaudiana, mongrosides in Siraitia grosvenorri (monk fruit) or glycyrrhizin in Glycyrrhiza glabra (licorice root) serve as a beneficial sugar substitute, particularly for diabetic patients. These natural sweeteners are derived from various plant parts, including leaves, fruits, roots, and others, providing a valuable alternative to traditional sugars. This review highlights natural sweeteners that not only enhance flavor but also provide pharmacological benefits. The paper presents an overview of the common and scientific names, properties, chemical structures, and pharmaceutical applications of these sweeteners.
Source: Asian Food Science Journal
Authors: Bhavik Satish, Prerana Shere, Sudhan Khare, Mayuresh Naik, Sawani Deshpande, Samrudhi Shinde
Institution: MIT Art, Design and Technology University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4408807917