Sugar Alternatives and Their Effects on Health

HorowitzSala,

doi:10.1089/act.2013.19102

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…Based on the literature, glucose and dextrose have a GI of 100 (Jenkins et al, 1981), fructose has a GI of 25, maltose and maltodextrin have a GI of 105 and 110, respectively (Horowitz, 2013), sucrose has a GI of 65, and most caramel and syrups have GI values of 60 and lower. Maltitol has the highest GI (35) among the sugar alcohols (Horowitz, 2013;Grembecka, 2015), followed by xylitol (12 -13), sorbitol (9), isomalt (9), lactitol (6), and mannitol (2). Erythritol, oligofructose, and inulin have similar GI (1).…”

Section: Honeymentioning

confidence: 99%

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Emerging natural and high-phenolic sweet substances: A review

Khoo¹,

Chen²,

Li³

et al. 2023

IFRJ

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Emerging high-phenolic sweeteners impart a sweet taste to foods and beverages, and are desirable sugar alternatives. Most refined sugars have a low antioxidant content due to polyphenol degradation occurring during sugar refining. Natural sweeteners such as honey, molasses, and dark brown sugar possess moderate to high phenolic content. Other phytochemicals found in natural sweeteners are carotenoids, organic acids, and terpenoids. Additionally, molasses and syrups synthesised from anthocyanin-rich fruits and roots contain anthocyanins apart from flavonoids. Non-nutritive sweeteners, such as sugar alcohols, are low in calories besides their sweet taste. Sweet proteins, dihydrochalcones, phenolics, and terpenoid derivatives are emerging sweeteners. These sweet substances are effective antioxidants that could help reduce oxidative stress in the human body although the amount ingested is usually low. The present review emphasised specific natural, high-phenolic, and other sweet compounds, and examined the antioxidative characteristics of these sweeteners. The risk of excessive ingestion of these sweet substances is yet to be proven.

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Section: Honeymentioning

confidence: 99%

“…Refined sugars and syrups demonstrate a higher monosaccharide concentration than the minimally treated sugars and molasses. Additionally, other nonmonosaccharide-containing sweeteners have a GI of 0 (Horowitz, 2013).…”

Section: Honeymentioning

confidence: 99%