.png){kind=icon}
.png){kind=icon}
Return
Natural functional sweet-tasting molecules from food-medicine plants: an updated review of their sources and classifications, sensory evaluation, mechanism of sweet taste transduction and safety
.png){kind=icon}
PRE
AI
R
J
X
X
C
DOI：10.1016/j.tifs.2025.105494.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• •Comprehensive summary of food–medicine sweet-tasting plants worldwide and their non-sugar sweet-tasting compounds. • •Propose the new term “functional sweet-tasting molecules (FSTMs)”: non-sugar compounds possessing both perceptible sweetness and demonstrated pharmacological activity. • •Systematic comparisons of sensory evaluation methods emphasize their complementary strengths in sweetness and flavor evaluation. • •The diversity of sweet taste receptors and their signaling pathways provides a mechanistic basis for innovating sugar-reduction strategies and advancing precision nutrition research. • •The long-term and dose-dependent safety assessment of FSTMs remains to be fully elucidated.
Journal
T
IF:
15.4
Papers:
5.0K
Citations:
5.6W
Organization
Cited Papers