Plant-derived triterpenoid sweetness inhibitors
R Suttisri1, I S Lee, A D Kinghorn
1Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago 60612, USA.
Journal of Ethnopharmacology
|June 23, 1995
Summary
This review explores over 40 triterpenoid sweetness inhibitors from three medicinal plants. These natural compounds offer potential for dietary sweetness management and understanding taste perception.
Area of Science:
- Natural Product Chemistry
- Pharmacology
- Food Science
Background:
- Naturally occurring compounds with taste-modifying activity are gaining attention.
- These compounds have potential applications in dietary sweetness management.
- They also aid in understanding the mechanisms of sweet taste sensation.
Purpose of the Study:
- To review the phytochemistry and biological activity of triterpenoid sweetness inhibitors.
- To summarize information on compounds isolated from specific medicinal plants.
Main Methods:
- Literature review of scientific publications.
- Isolation and characterization of triterpenoid compounds.
- Analysis of biological activities related to sweetness inhibition.
Main Results:
- Over 40 triterpenoid sweetness inhibitors have been identified.
- These compounds were isolated from the leaves of Gymnema sylvestre, Ziziphus jujuba, and Hovenia dulcis.
- Information on their chemical structures and biological effects is summarized.
Conclusions:
- Triterpenoid compounds from these medicinal plants exhibit significant sweetness inhibitory properties.
- Further research into these natural compounds could lead to novel strategies for sweetness modulation.
- This review provides a comprehensive overview for researchers in natural products and taste science.
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