Alternative Sweet and Supersweet Principles: Natural Sweeteners and Plants

Description

This book compiles the latest information on different kinds of natural, plant-based super sweeteners. A book on alternative, natural super sweeteners is extremely timely and useful, especially, in light of the decreasing cultivable area, ever increasing demand for sucrose, and the well identified ills of sugar consumption. Every year more than 5.0 million people die due to diabetes and diabetes-associated diseases like cardiovascular, kidney disorder, liver cancer etc. This book describes the use of non-saccharide super sweet principles to counter such maladies. The readers will get an in-depth understanding of different kinds of sweeteners, molecular basis of sweetness, their general classification, plant source with photo-plates etc. The chapters explain different kinds of super-sweet principles. This book emphasizes on the propagation, cultivation and conservation of NSSS plants (NSSSP) and extraction of super sweet principles and granting of generally recognised as safe (GRAS) certificate to sweeteners. The concluding chapter describes the eco-physiological difference between saccharide super sweet and non saccharide sweet plants. The book also describes commercial production of selected potential Natural Super Sweeteners. This book will be of great interest to researchers, extension workers as well as postgraduate students in Food science nutrition, ayurveda, plant physiology, Unani, naturopathy, biochemistry and plant breeding. It would also be of interest to industry stakeholders in sweetener industry and alternative sweetener manufactures. Foreword Acknowledgement Contents About the Author 1: Introduction 1.1 Sweeteners Hedonics 1.2 Why Do We Need Non Sacchariferous Super Sweet/nonsaccharide super sweet (NSSS) Principles 1.2.1 Shrinking of Arable Land and Rising Demand of Sweeteners 1.2.2 Sucrose in Diet 1.2.3 Nutrition and Health 1.2.4 Sugar Consumption, Human Diseases and Mortality Risks 1.2.5 Inadequate Ethno-Botanical Studies and Risk of Extinction of Super Sweet Plants 1.3 Distinctive Features of Nonsacchariferous Super Sweet Plants (NSSSP) 1.3.1 Sweetness Intensity Enigma 1.4 Present Status of Super Sweeteners and Their Demand 1.5 Intense Sweeteners and Other Substitutes 1.5.1 Sucrose or Saccharide Derivative Sweeteners 1.5.2 Amino Acid Derivative Sweeteners 1.5.3 Sweetness Inducers/Enhancers 1.5.4 Sweetness Modifiers 1.5.5 Sweetness Suppressants 1.5.6 Synthetic High Intensity Sweeteners 1.6 Safety Issues and Regulatory Status of Non Saccharide Super Sweet (NSSS) Principles and Plants References 2: Search of Sweeteners, Their General Classification, Synthesis, and Saccharide Sweeteners Plant-Animal Interphases 2.1 Search of Sweeteners and Progress in Human Civilization 2.1.1 Saccharide Sweeteners 2.1.2 Sugar Consumption and Affluence 2.1.3 Search of Non Saccharide Super Sweet (NSSS) Principles 2.1.4 Search of Synthetic High Potency Sweeteners 2.1.4.1 Status of High Potency Sweeteners 2.2 Criteria for Acceptability of High Potency Sweeteners in World Market 2.2.1 Economic Viability in Sweeteners 2.2.2 Sweeteners Taste Acceptability 2.2.3 Customs and Practices 2.3 General Classification of Sweeteners and Primary Routes of Vegetal (Natural) Sweet Principles Formation 2.4 Specific Classification of Sweeteners and Donor Plants 2.4.1 Saccharide Sweeteners or Saccharide Sweet (SS) Principles 2.4.2 Non-Saccharide Super (NSS) Sweeteners or Non Saccharide Super Sweet (NSSS) Principles 2.4.3 Synthetic or Artificial Sweeteners 2.5 Difference Between Non Nutritive High Intensity Sweeteners (HIS) and Nutritive High Intensity (HIS) Sweeteners 2.6 Outline of Preliminary Route of Vegetal (Natural) Sweeteners Synthesis 2.6.1 Sweet Primary Metabolites 2.7 Outlines of NSSS Principle Synthetic Process After PGA and Glucose Synthesis 2.8 Saccharide Sweeteners and Plant-Animal Interphases 2.8.1 Anabolic Type 2.8.1.1 Building Block of Plant 2.8.1.2 Source of Instant Energy 2.8.1.3 Help in Scaping from Stress 2.8.1.4 Mitigate Environmental Warming 2.8.1.5 Impart Attractive and Protective Feature to Plants 2.8.1.6 Source of Ethanol 2.8.1.7 Source of Nutrition 2.8.2 Catabolic Type 2.8.2.1 Disorders/Diseases Caused Due to Saccharide Sweeteners 2.8.3 Scenario Prior to Year 1988 2.8.3.1 Sweeteners and Diabetes Mellitus 2.8.3.2 Sweeteners and Dental Caries 2.8.3.3 Sweeteners and Other Diseases 2.8.4 Scenario After 1988 2.8.4.1 Sugar and hormones 2.8.4.2 Obesity 2.8.4.3 Sugars and Cardiovascular disorders 2.8.4.4 Diabetes 2.8.4.5 Fructose and Metabolic Syndrome (MetS) Risk 2.8.4.6 Liver Diseases 2.8.4.7 Fructose and Neurologic Responses 2.9 Sugar Is Not So Sweet But Act as Poison References 3: Molecular Basis of Sweetness, Recent Concepts, an Ideal Sweetener and Saccharide and Non-saccharide Sweet Principles Qualif... 3.1 Why Does a Chemical Substance Taste Sweet 3.2 History of Molecular Sweetness 3.2.1 Molecular Basis of Sweetness 3.2.2 Chemical Basis of Sweetness 3.2.3 Psycho-Physical Basis of Sweetness or Chemoreception 3.3 Molecular Mechanism of Sweet Taste Transduction 3.3.1 Receptors 3.3.2 G Proteins and Effector Enzymes 3.3.3 Transduction Pathways 3.3.3.1 GPCR-Gs-cAMP Pathway 3.3.3.2 GPCR-Gq/Gβy-IP3 Pathway 3.4 Model for Predicting Sweetness 3.4.1 Three-Dimensional Model 3.4.1.1 Testing of Three Point Attachment Model 3.4.2 Multipoint Attachment Model 3.5 Current Views on Mechanisms of Sweetness 3.5.1 Molecular and Cellular Basis 3.5.2 Genetical Basis 3.5.3 Animal Model is Not Comparable with Human 3.5.4 The Neurological Aspects on the Mechanism of Sweet Taste Perception 3.6 An Ideal Sweetener 3.6.1 An Ideal Sweetener´s Qualifying Characteristics in Natural Sweet and Super Sweet Sweeteners 3.6.1.1 Sucrose 3.6.1.2 High Fructose Corn Syrup (HFCS) 3.6.1.3 Vegetal Non Saccharide Super Sweeteners (VNSSS) References 4: Saccharide Sweet (SS) Principles, Classification and Structural and Functional Details of SS Sweeteners and Plants 4.1 Kinds of Saccharide Sweeteners 4.2 Sucrose 4.2.1 Etymology 4.2.2 Physical and Chemical Characteristics 4.2.2.1 Production 4.2.2.2 Invert Sugar 4.3 Nutritionally Rich Lump Sugar/Gur: Jaggery or Liquid Jaggery (An Ayurvedic Sweetener) 4.3.1 Physical and Chemical Characters 4.3.2 Production of Nutritionally Rich Lump Sugar/Gur or Jaggery, and Invert Sugar Liquid Jaggery 4.4 Medicinal Values of Gur/Lump Sugar or Liquid Jaggery 4.4.1 Coryza 4.4.2 Respiratory Ailments 4.4.3 Headache 4.4.4 Rheumatism 4.4.5 Cardiac Diseases 4.4.6 Disorders of Digestive System 4.4.7 Piles 4.4.8 Inflammation or Burning Sensation in the Body 4.4.9 Kidney Pain 4.4.10 Worms 4.4.11 Leucorrhoea 4.4.12 Production of Relatively Less Semen and Impotency 4.4.13 Family Planning 4.4.14 Thorn, Glass and Stone Injury 4.4.15 Hair Care 4.4.16 Sense to Liquor Person 4.4.17 Carrier of Medicine 4.4.18 Gur in Veterinary Medicine 4.5 Glucose, Glucose Syrups, and Maltodextrins 4.6 Maltose and Maltose Syrups 4.7 Polyols 4.7.1 Sorbitol 4.7.2 Mannitol 4.7.2.1 Physical and Chemical Characters 4.7.2.2 Production 4.7.2.3 Sources 4.7.2.4 Functional Uses 4.7.3 Maltitol 4.7.3.1 Physical and Chemicals Characters 4.7.3.2 Production 4.7.3.3 Source 4.7.3.4 Functional Uses 4.7.4 Xylitol 4.7.4.1 Physical and Chemical Characters 4.7.4.2 Production 4.7.4.3 Sources 4.7.4.4 Functional Uses 4.7.4.5 Toxicity 4.8 Fructose and High Fructose Syrups 4.8.1 Fructose 4.8.1.1 Etymology 4.8.1.2 Physical and Chemical Characteristics 4.8.1.3 Sweetness 4.8.1.4 Production 4.8.1.5 Sources 4.8.1.6 Functional Uses 4.8.2 High Fructose Syrup, HFGS and HFCS 4.9 Inulin 4.9.1 Physical and Chemical Characteristics 4.9.2 Production 4.9.3 Sources 4.9.4 Functional Uses 4.10 Erythritol 4.10.1 Etymology 4.10.2 Physical and Chemical Characters 4.10.3 Synonyms 4.10.4 Production of Erythritol 4.10.5 Source of Erythritol 4.10.6 Functional Uses 4.10.7 Erythritol Side Effect and Danger 4.10.8 Regulatory Status 4.10.9 Doubt Towards Confirmation 4.11 Sucralose 4.11.1 Common Brand Names 4.11.2 Physical and Chemical Characteristics 4.11.3 Sweetness and Calorific Values 4.11.4 Production 4.11.5 Functional Uses 4.11.6 Potential Effects on Health 4.11.7 Consumption Doses 4.11.8 Approval of Sucralose 4.11.9 Regulatory Status 4.12 Polydextrose 4.12.1 Other Name 4.12.2 Physical and Chemical Characters 4.12.3 Sweetness and Calorific Value 4.12.4 Production 4.12.5 Source of Polydextrose 4.12.6 Functional Uses 4.12.7 Side Effect of Polydextrose 4.12.8 Regulatory Status 4.13 Isomalt 4.13.1 Physical and Chemical Characters 4.13.2 Sweetness and Caloric Values 4.13.3 Production 4.13.4 Production Mode and Processes 4.13.5 Functional Uses 4.14 Commercial Sources of Saccharide Sweeteners 4.15 Sugar Cane (Saccharum officinarum L.) 4.15.1 Introduction 4.15.2 Origin and Habitat 4.15.3 Botanical Characters 4.15.4 Taxonomy 4.15.5 High Altitude Garden for Maintenance of Misconthus spp., Established at Wellington in the Western Ghats by SBI, Coimbat... 4.15.6 Morphological Characters 4.15.7 Sugarcane Cultivation 4.15.7.1 Climate 4.15.7.2 Temperature 4.15.7.3 Rainfall 4.15.7.4 Sunshine 4.15.8 Sugarcane Yield and Sucrose Productivity in Relation to Climate Change 4.15.9 Historical Milestone of Sugarcane 4.16 Pharmacognosy, Medicinal Uses and Commercial Utilities of Sugarcane 4.16.1 Sugarcane Juice 4.16.1.1 Pharmacognostic Constituents and Nutritional Values 4.16.1.2 Medicinal Uses of Sugarcane Juice 4.16.2 Commercial Utilities 4.17 Sugar Beets (Beta vulgaris L.) 4.17.1 Introduction 4.17.2 Origins and Habitat 4.17.3 Botanical Characters 4.17.4 Morphology 4.17.5 Sugar Beet Cultivation 4.17.6 Sweet Principles Distribution and Sweet Sink Yield 4.17.7 Historical Mile Stone 4.17.8 Pharmacognosy and Medicinal and Commercial Uses 4.18 Sweet Sorghum (Sorghum bicolor L. Moench) 4.18.1 Introduction 4.18.2 Origin and Distribution 4.18.3 Climate and Soil 4.18.3.1 Botanical Characters 4.18.3.2 Taxonomy 4.18.4 Morphological and Physiological Characters 4.18.5 Sweet Sorghum Cultivation Practices 4.18.5.1 Sweet Sorghum Varieties 4.18.6 Seeds and Sowing 4.18.7 Gap Filling and Thinning 4.18.8 Fertigation 4.18.9 Weed Management 4.18.10 Irrigation 4.18.11 Plant Protection 4.18.12 Harvest 4.18.13 Sucrose Content and the Stalk Yield 4.18.14 Factory Scale Trials of Sugar Production from Sweet Sorghum 4.18.15 Pharmacognosy and Medicinal and Commercial Uses of Sweet Sorghum 4.19 Sugar Maple (Acer saccharum Marsh) 4.19.1 Introduction 4.19.2 Origin and Distribution 4.19.2.1 Botanical Characters Taxomony 4.19.2.2 Morphological Characters 4.19.3 Propagation 4.19.4 Climate and Soil 4.19.5 Sap Extraction and Syrup Production 4.19.6 Maple Syrup and Sugar 4.19.7 Pharmacognosy and Medicinal and Commercial Uses 4.19.7.1 Pharmacognostic Constituents 4.19.7.2 Nutritional Values 4.19.7.3 Commercial Use 4.20 Dahlia (Dahlia pinnata Dahl) 4.20.1 Introduction 4.20.2 Origin and Distribution 4.20.3 Botanical Character 4.20.4 Taxonomy 4.20.5 Morphological Character 4.20.6 Propagation 4.20.7 Climatic Condition and Cultivation 4.20.8 Varieties 4.20.9 Sweet-Sink 4.20.10 Pharmacognosy and Medicinal and Commercial Uses of Dahlia 4.21 Chicory (Cichorium intybus L.) 4.21.1 Introduction 4.21.2 Origin and Distribution 4.21.3 Climate and Soil 4.21.4 Botanical Characters 4.21.4.1 Taxonomy 4.21.4.2 Morphology 4.21.5 Propagation and Cultivation 4.21.6 Sweet Sink 4.21.7 Pharmacognosy and Medicinal and Commercial Use of Chicory Plants 4.21.7.1 Pharmacological Constituents 4.21.7.2 Nutritional Values 4.21.7.3 Medicinal Values 4.21.7.4 Traditional Medicinal Uses at International Level 4.21.7.5 Modern Medicinal Use of C. intybus 4.21.7.6 Commercial Uses References 5: Non Saccharide Super Sweet Principles, Their General Characteristics, Outline of Synthesis, Classification, Ecological Sign... 5.1 Sweet Secondary Metabolites 5.2 Sweet Amino Acids 5.3 Sweet Proteins 5.4 Classification of Non Saccharide Super Sweet (NSSS) Principles 5.5 Ecological Significance and Ecofriendly Adherence of NSSS Principles 5.5.1 Ecological Significance 5.5.1.1 Protection of Plants Under Natural Environment 5.5.1.2 Impart Attractive Features to Plants 5.5.1.3 Inherit Strength for Survival in Plant Communities 5.5.2 Ecofriendly Adherence 5.6 Demerits of NSSS Principle 5.7 VNSSS Allergies References 6: Perillartine (Mono-terpenoid) 6.1 Physical and Chemical Characteristics of Perillaldehyde 6.1.1 Physical and Chemical Characteristics of Perillartine 6.1.2 Physical and Chemical Characteristics of SRI-Oxime V 6.1.3 Medicinal Values and Related Utilities 6.1.4 Regulatory Status 6.2 Sources of Perillartin: Perilla frutescens (L.) Britton 6.2.1 Origin Distribution and Climatic Conditions 6.2.2 Botanical Characteristics 6.2.3 Common Names 6.2.4 Varieties 6.2.5 Chemotypes 6.2.6 Plant Characters 6.3 Pharmacognosy, Pharmacological Constituents, and Nutritional and Commercial Utilities 6.3.1 Nutritional, Flavouring and Culinary Utilities 6.3.1.1 Flavouring and Culinary Uses of Plants 6.3.1.2 Seed Oil 6.3.1.3 Culinary Use in Asian Countries 6.4 General and Commercial Utilities of P. frutescence L 6.5 Cultivation 6.5.1 Perilla Crop Raised through Seeds and Vegetative Propagation 6.5.2 Soil 6.5.3 Traditional Agronomic Practices 6.5.4 Crop Yield (a Declining Pattern) and Consumption 6.6 Traditional and Current Medicinal Uses of P. frutescence L. 6.7 Toxicity and Allergy of Perilla Frutescens 6.7.1 Clinical Trial 6.7.2 Dosage 6.7.3 Safety Issues References 7: Steviosides (Diterpenoids) 7.1 Steviosides 7.2 Biosynthesis of Stevioside 7.2.1 MEP Pathway (Methyl Erythritol 4 Phosphate Pathway) 7.2.2 GAB Pathway (Gibberelic Acid Biosynthesis Pathways) 7.2.3 SGB Pathway (Steviol Glycoside Biosynthesis Pathway) 7.2.4 Transport to the Vacuole 7.3 Sweetness of Stevioside 7.4 Safety Aspect and ADI 7.5 Availability and Legal Status by Countries 7.6 Source of Steviosides: Stevia rebaudiana Bertoni (or Stevia rebaudiana (Bert) Hemls.) (Fm: Compositiae) 7.6.1 Etymology 7.6.2 Origin, Distribution, Climatic conditions 7.6.3 Botanical Characters 7.6.3.1 Plant Characters 7.6.3.2 Growth and Development 7.6.4 Propagation and Cultivation 7.6.4.1 Varieties 7.6.4.2 Spacing/Crop Density 7.6.4.3 Method of Propagation and Sweet Glycosides Content 7.6.5 Nutrient Management 7.6.5.1 Macronutrients 7.6.5.2 Micronutients 7.6.5.3 Nutrient-Sweet Glycoside Relationship 7.6.6 Water Requirement 7.6.7 Harvest 7.6.8 Seed Production 7.6.9 Biotic Stresses 7.6.10 Crop Productivity (Dry Leaves and Steviosides) 7.6.10.1 Sweetener´s Sink 7.6.10.2 Sweet Principle 7.6.11 Seed Quality, Productivity and Viability 7.6.12 Pharmacognosy, Chemical Constituents and Nutritional, Medicinal and Commercial Uses 7.6.12.1 Physico-Chemical Characters of Leaf Powder 7.6.12.2 Chemical Constituents 7.6.12.3 Nutritional Values: 7.6.13 Medicinal Values 7.6.13.1 Traditional Medicinal Use 7.6.13.2 Specific Medicinal Uses: 7.6.13.3 General Medicinal Uses Mode of control: 7.6.14 Environmental Warming 7.6.15 Attributes of Stevia Leaf Powder and Steviosides Suited for Commercial Production 7.6.15.1 Bulk Density and Water Holding Capacity 7.6.15.2 Emulsification 7.6.15.3 Fat Absorption Capacity 7.6.15.4 Stability to Temperature 7.6.16 Regulatory Status and Allergies References 8: Triterpenoids 8.1 Glycyrrhizin (Glycyrrhizic Acid) 8.1.1 Physical and Chemical Characteristics 8.1.1.1 Sweetness, Flavour and Compatibility 8.1.1.2 Solubility 8.1.1.3 Consistency 8.1.1.4 Caloric Values 8.1.2 Chemical Extraction of Glycyrrhizin 8.1.3 Biosynthesis of Glycyrrhizin 8.1.4 Uses of Glycyrrhizic Acid 8.1.5 Medicinal Values of Glycyrrhizin 8.1.5.1 Healing Property 8.1.5.2 Low/Zero Calorie Sweetener 8.1.5.3 Expectorant 8.1.5.4 Antioxidant Activity 8.1.5.5 Flavoring Agent 8.1.5.6 Antiviral Agent 8.1.5.7 Masks Bitter Taste 8.1.5.8 Natural Medicinal Ingredient 8.1.5.9 Anti Allergic and Anti Ulcer Agent 8.1.5.10 Act as Compound Medicine 8.1.6 Doses of Glycyrrhizic Acid 8.1.7 Regulatory Status 8.2 Source of Glycyrrhizin: Glycyrrhiza glabra L. (Fabaceae) 8.2.1 Etymology 8.2.2 Origin, Distribution and Climatic Conditions 8.2.3 Botanical Characteristics 8.2.4 Plant Characteristics 8.2.4.1 Flowering and Fruiting 8.2.5 Cultivation 8.2.5.1 Soil 8.2.5.2 Mode of Propagation and Time of Planting 8.2.5.3 Variety and Seed Rate 8.2.5.4 Fertilizer 8.2.5.5 Irrigation 8.2.5.6 Weeding and Inter Cultural Operations 8.2.5.7 Plant Protection Measures 8.2.6 Harvesting and Yield 8.2.7 Sweet Sink and Glycyrrhizin Content 8.2.8 Post Harvest and Storage 8.3 Pharmacognosy and Medicinal and Commercial Uses of Licorice 8.3.1 Nutritionally Rich Gifted Plants 8.3.2 Medicinal Uses 8.3.2.1 Traditional Uses 8.3.2.2 Use in Indian Ayurvedic System 8.3.2.3 Chinese Traditional Use 8.3.2.4 Uses in Russian Territory 8.3.3 International Use: For the Treatment of Commonly Agreed Disease and Disorders 8.3.3.1 Pharmacological Values of Licorice 8.4 Commercial Uses 8.4.1 Mouth Freshener and Food Appetizer 8.4.2 Sweetener 8.4.3 Hair Dyeing and Stopping of Balding 8.4.4 Paper and Card Board 8.4.5 Food and Confectionery 8.4.6 Tobacco Industry´s Demand 8.4.7 Miscellaneous 8.5 Clinical Trail 8.5.1 Safe Doses and Disorders 8.5.2 Licorice and Poisoning 8.6 Source II Sapodilla (Achras sapota L.) (Sapota) 8.7 Abrusoside 8.7.1 Physical and Chemical Characteristics 8.7.2 Sweetness 8.7.3 Safety Test 8.8 Source of Abrusoside: Abrus precatorius L. (Fabaceae) 8.8.1 Origin, Distribution and Climate 8.8.2 Botanical Characters 8.8.3 Plant Characters 8.9 Sweeteners Sink 8.10 Cultivation 8.10.1 Soil 8.10.2 Climate 8.10.3 Water Requirement 8.10.4 Propagation 8.10.5 Flowering Period 8.10.6 Fruiting and Maturity Period 8.11 Pharmacognosy and Medicinal and Commercial Utilities 8.11.1 Pharmacological Constituents 8.11.2 Medicinal Uses 8.11.2.1 Traditional Medicine 8.11.2.2 Abrus Precatorius in Ayurvedic System of Medicine in India 8.11.2.3 World Level Medicinal Use of A. precatorius L. 8.11.3 Pharmacological Effects and Clinical Status of Different Parts of A. precatorius and Degree of their Effectivities 8.12 Commercial Uses 8.12.1 Ornaments 8.12.2 Unit of Measure 8.12.3 Poisonous Arms 8.12.4 Seed Are Used as Beads and in Percussion Instruments 8.12.5 Cultural Significance 8.12.6 Cosmetic Uses 8.12.7 Important Formulations 8.12.8 Active Constituents 8.12.9 Seed Toxicity Mode and Level 8.12.10 Regulatory Status 8.13 Mogroside 8.13.1 Physical and Chemical Properties 8.13.2 Sweetness 8.13.3 Biosynthesis of Mogroside 8.13.4 Medicinal Values of Mogrosides 8.13.4.1 Anti-Hyperglycemic Effects 8.13.4.2 Anticancer 8.13.4.3 Antimicrobial Effect 8.13.4.4 Antioxidant and Uses 8.13.4.5 Anti-Inflammatory and Antiviral 8.13.4.6 Use of Mogroside in Food, Beverages, Drink and Natural Sweetener Products 8.14 Source of Mogroside: Siraitia grosvenorii (Swingle): Monk Fruit, Arhat Fruit, Luo Ha Guo 8.14.1 Etymology 8.14.2 Origin, Distribution and Climate 8.14.3 Botanical Characters 8.14.4 Plant Characteristics 8.14.5 Crop Cultivation 8.14.6 Fruit Production 8.14.7 Storage of Fruits 8.14.8 Sweetening Agent 8.15 Pharmacognosy and Medicinal Uses 8.15.1 Pharmacological Constituents 8.15.2 Medicinal Uses 8.15.2.1 Traditional Chinese Medicine and Remedy for Cold, Cough 8.15.2.2 Common Medicinal Uses 8.16 Monk Fruit Allergies 8.17 Regulatory Status References 9: Hernandulcin (Sesquiterpene) 9.1 Physical and Chemical Properties 9.2 Biosynthesis of Hernandulcin 9.3 Current Status 9.4 Source of Hernandulcin (Lippia dulcis (Trivir)/Phylla scaberrima L.) 9.4.1 Origin, Distribution and Climate 9.4.2 Etymology 9.4.3 Botanical Characters 9.4.4 Chemotypes 9.4.5 Plant Characteristics 9.4.6 Sweet Sink 9.4.7 Cultivation 9.5 Pharmacognosy and Medicinal and Commercial Uses 9.5.1 Pharmacological Constituents 9.5.2 Medicinal Utilities 9.5.3 Commercial Utilities 9.5.4 Safety Issues and Doses References 10: Dihydrochalcones Flavonoid Super Sweet Principles 10.1 Common Chemical Processes Leading Dihydrochalcone Sweeteners Production 10.1.1 Naringin Dihydrochalcone (I) 10.1.1.1 Physical Property 10.1.1.2 Sweetness 10.1.1.3 Chemical Property 10.1.1.4 Debittering of Naringin 10.1.1.5 Chemical Synthesis 10.1.1.6 Doses 10.1.1.7 Toxicity 10.1.1.8 Commercial Uses 10.1.2 Neohesperidin Dihydrochalcone (II) (NHDC II) 10.1.2.1 Physical Properties 10.1.2.2 Chemical Properties 10.1.2.3 Sweetness and Taste/Flavour Enhancer 10.1.2.4 Safe Dose and Uses 10.1.2.5 Regulatory Status Chemical Synthesis of Neohesperidin Dihydrochalcone 10.1.3 Hesperedin Dihydrochalcone 4′-β-D-Glucoside (HDCG) (III) 10.1.3.1 Physical Properties 10.1.3.2 Chemical Properties 10.1.3.3 Chemical Synthesis 10.1.3.4 Uses 10.1.3.5 Production Method 10.1.3.6 Doses 10.2 Common Properties of Naringin DC-I, NHDC-II and HDCG-III 10.2.1 Taste 10.2.2 Solubility and Stability 10.2.3 General Medicinal Uses of Dihydrochalcones 10.3 Applications 10.4 Toxicology, Regulatory and Legal Status 10.4.1 Legal Status 10.5 Source of Dihydrocholcones: Citrus plant species (F. Rutaceae) 10.5.1 Etymology 10.5.2 Evolution, Origin, Distribution and Climate of Citrus Plant Species (Rutaceae) 10.6 Botanical Characters of Citrus Plant Species 10.6.1 Source of Naringin Dihydrochalcone-I (Naringin DC-I): Citrus paradisi L. 10.6.2 Source of Neohesperidin Dihydrochalcone-II (NHDC-II): Citrus aurantium L. (Bitter or Sour Orange) 10.6.3 Sources of Hesperetin Dihydrochalcone 4′-β-D-Glucoside (HDCG-III) 10.6.3.1 Citrus sinensis Osbeck 10.6.3.2 Citrus limon Burmann (Lemon) 10.7 Sink of All Super-sweet Dihydrochalcone Sweeteners 10.8 Cultivation Practices of Citrus Plant Species 10.8.1 Soil 10.8.2 Propagation 10.8.3 Planting 10.8.4 Manuring and Fertilizer Schedules 10.8.5 Time and Quantity of Irrigation 10.8.6 Pests and Diseases 10.8.6.1 Pests 10.8.6.2 Diseases 10.8.7 Virus Diseases 10.8.8 Miscellaneous Virus Diseases 10.8.9 Fungal Diseases 10.8.9.1 Phytophthora Rot (Foot Rot, Collar Rot, Crown Rot, Root Rot, Brown Rot, Phytophthora gummosis) 10.8.10 Powdery Mildew 10.8.11 Bacterial Diseases 10.8.12 Yield of Fruits 10.8.13 Harvesting 10.8.13.1 Stage of Maturity 10.8.14 Post Harvest and Handling of Fruits 10.9 Common Economic Values of Citrus Plants Species: Grape Fruit, Sweet Orange, Bitter Orange and Lemon 10.9.1 Culinary Use 10.9.2 Medicinal Use 10.9.3 Health Friendliness Use 10.9.4 Ornamental Value 10.10 Glycyphyllin 10.10.1 Physical and Chemical Characteristics 10.10.2 Compounds Resembling Glycyphyllin C21H24O9 Structure 10.10.3 Synthesis of Glycyphyllin 10.10.4 Medicinal Uses 10.10.4.1 Antioxidant 10.10.4.2 Antimicrobial 10.10.4.3 Anticough and Throat Sore 10.10.4.4 Sugar Supplement and Diabetics Relief 10.10.4.5 Diuretic and Tonic 10.10.4.6 Aphrodisiac 10.10.4.7 Antiscorbutic, Alterative and Tonic 10.10.4.8 Diabetes and Obesity 10.10.5 Legal Status 10.11 Source of Glycyphylin: Smilax glycyphylla Sm (Smilaceae) 10.11.1 Origin and Distribution 10.11.2 Botanical Characters 10.11.3 Plant Characters 10.11.3.1 Stem 10.11.3.2 Flowers 10.11.3.3 Fruit 10.11.4 Cultivation 10.11.4.1 Soil 10.11.4.2 Propagation 10.11.4.3 Seedlings 10.11.5 Sink of Glycyphylin 10.11.5.1 Uses of Sink of Glycyphylin 10.11.6 Medicinal Values 10.11.6.1 Aboriginal Use 10.11.6.2 Antioxidant and Anti-Cancer Activities 10.12 Trilobatin 10.12.1 Physical and Chemical Characteristics 10.12.2 Trilobatin Synonyms 10.12.3 Synthesis of Trilobatin 10.12.4 Trilobatin in Animal Metabolism 10.12.5 Medicinal uses of Trilobatin 10.12.5.1 Traditional Medicinal Uses 10.12.5.2 Current Medicinal Uses 10.12.6 Conditional Critical Doses of Trilobatin 10.13 Source of Trilobatin 10.13.1 Commercial Sources 10.13.2 Minor Sources 10.13.3 Symplocos paniculata Miq. Sapphire Berry 10.13.3.1 Origin and Distrubution 10.13.4 Botanical Characteristics 10.13.4.1 Plant Characters 10.13.4.2 Genetic Identifier 10.13.5 Cultivation 10.13.5.1 Propagation 10.13.5.2 Agronomic Practices 10.13.5.3 Pruning 10.14 Pharmacognosy and Medicinal and Commercial Values 10.14.1 Pharmacological Constituents of S. paniculata Miq. 10.14.2 Medicinal Values 10.14.2.1 Traditional Medicinal Uses 10.14.2.2 Ethno-Veterinary Uses 10.14.3 General and Commercial Values 10.14.4 Drugs Derived from Plant Extracts References 11: Phyllodulcin (Dihydroisocoumarin) 11.1 Physical and Chemical Characteristics 11.1.1 Sweetness 11.1.2 Chemical Characteristic 11.2 Synthesis of Phyllodulcin 11.3 Biosynthesis 11.4 Biogenetic-Type Synthesis of Phyllodulcin 11.5 Biological Activities (Medicinal Uses) 11.5.1 Limitation 11.6 Sources of Phyllodulcin 11.6.1 Hydrangea macrophylla (Thumb) Seringe 11.6.1.1 Etymology 11.6.1.2 Origin and Distribution 11.6.2 Botanical Characters 11.6.2.1 Plant Characters 11.6.2.2 Plant Canopy 11.6.2.3 Inflorescence 11.6.2.4 Chameleon Type of Flowering 11.6.3 Cultivation 11.6.4 Sink of Sweetener 11.6.5 Pharmacognosy, Pharmacological Constituents and Medical, Commercial and General Uses of H. macrophyla 11.7 Second Source of Phyllodulcin: Hydrangea serrata (Thumb) Ser. 11.7.1 Origin, Distribution and Climatic Requirement 11.7.2 Botanical Characters 11.7.3 Plant Characteristics 11.7.3.1 Plant Canopy 11.7.3.2 Chameleon Flowering 11.7.3.3 Inflorescence 11.7.3.4 Cultivars 11.7.3.5 Golden Sunlight Cultivar 11.7.4 Cultivation 11.7.4.1 Propagation 11.7.4.2 Pests 11.7.4.3 Pest Control 11.7.5 Sweet Sink and Phyllodulcin Accumulation Pattern 11.7.6 Traditional Medicinal Uses References 12: Osladin, Polypodoside A, B and C (Steroidal Saponins) 12.1 Physical and Chemical Properties of Osladin 12.1.1 Synthesis of Osladin 12.1.2 Polypodoside B and C 12.2 Sources of Osladin and Polypodoside A, B, C: I. Polypodium vulgare L. (Common Polypoidy) 12.2.1 Origin, Distribution and Habitat 12.2.2 Climate and Soil 12.2.3 Botanical Characters 12.2.4 Distinctive Features of Common Ferns and Trees Looking Botanically Similar to P. vulgaris 12.2.5 Morphological Characters of P. vulgaris 12.2.6 Propagation and Cultivation of P. vulgaris 12.2.7 Sweet Sink 12.3 Pharmacognosy and Medicinal Uses 12.3.1 Inorganic Substances 12.3.2 Organic Substance 12.3.3 Medicinal Uses of P. vulgaris 12.3.4 Agricultural Uses of P. vulgaris 12.3.5 Traditional and Medicinal Uses of P. vulgare in India and Other Countries 12.3.6 Toxicological Problems 12.4 II. Polypodium glycyrrhiza L. (Licoric Fern.) 12.4.1 Etymology 12.4.2 Origin, Distribution and Habitat 12.4.3 Climate and Soil 12.4.4 Botanical Characters 12.4.5 Morphological Characters 12.4.6 Propagation and Cultivation 12.4.7 Sweet Principle and Sweet Sink 12.4.8 Functional Uses 12.4.9 Toxicological Problems References 13: Monatin: (Super Sweet Amino Acid) 13.1 Sweet Amino Acids 13.2 Super Sweet Monatin 13.2.1 Physical and Chemical Characteristics 13.2.2 Names of Monatin 13.2.3 Sweetness 13.2.4 Synthesis and Bio-Synthesis of Monatin 13.2.4.1 Synthesis 13.2.4.2 Biosynthesis 13.2.5 Medicinal Values 13.2.5.1 Monatin and Animal Health 13.2.6 Limiting Factor: Photo-Sensitivity 13.2.7 Safety Issues and Doses 13.2.8 Present Status 13.3 Source of Monatin: Sclerochiton ilicifolius 13.3.1 Origin, Distribution and Climatic Conditions 13.3.2 Botanical Characters 13.3.2.1 Plant Character Flower Seed 13.3.3 Propagation and Cultivation of S. elicifolius 13.3.4 Plant Parasite 13.3.5 Traditional and Medicinal Uses of S. elicifolius References 14: Super Sweet and Taste Modifier Proteins 14.1 Thaumatin 14.1.1 A Brief, Developmental History of Thaumatin 14.1.2 Physical and Chemical Characteristics 14.1.2.1 Solubility 14.1.2.2 Stability to Water, Temperature, pH and Related Components 14.1.2.3 Chemical Constituents 14.1.2.4 Pathogenesis Related Proteins (PR Protein) 14.1.2.5 Sweetness 14.1.2.6 Flavor Enhancement/Synergism 14.1.2.7 Caloric Value 14.1.3 Regulatory Status of Thaumatin 14.1.4 Dietary Intake Doses 14.1.5 Applications 14.1.6 Thaumatin Production Through Pathogenic Action 14.1.7 Thaumatin Production Through Genetic Engineering 14.1.8 Industrial Products of Thaumatin: Talin 14.1.8.1 Use of Talin 14.1.8.2 Stability of Talin 14.1.8.3 Safety Evaluation of Talin 14.2 Source of Thaumatin: Thaumatococcus daniellii Benth (Fam. Marantaceae), Common Name-``Katemfe´´ 14.2.1 Origin, Distribution and Habitat 14.2.2 Phenological Phases and Morphological Structure of T. Daniellii 14.2.3 Botanical Characters 14.2.4 Cultivation 14.2.4.1 Propagation and Development 14.2.4.2 Water Requirement 14.2.4.3 Weeding 14.2.4.4 Light 14.2.4.5 Insect and Pest 14.2.4.6 Allelopathic Type of Interaction 14.2.5 Economic Values 14.2.6 Gaps in our Knowledge 14.3 Miraculin 14.3.1 A Brief Developmental History 14.3.2 Physical and Chemical Characteristics 14.3.3 Sweetness 14.3.4 Stability to Heat and pH 14.3.5 Mode and History of Sour Beverage to Taste Sweet Due to Miraculin 14.3.6 Mode of Miraculin´s Induced Sweetness and Mechanism of Salty/Sour Taste 14.3.7 Regulatory Status 14.3.8 Practical Problems in Miraculin Use 14.4 Source of Miraculin: Richardella dulcifica (Schumach & Thonn.) Baehni 14.4.1 Origin, Distribution and Habitat 14.4.2 Botanical Characteristics 14.4.3 Cultivation 14.4.3.1 Insect and Pests 14.4.4 Sink of Miraculin 14.4.4.1 Miraculin Content 14.4.4.2 Self-Life of Sink Fruit 14.4.5 Economic Values 14.5 Curculin 14.5.1 A Brief Developmental History of Curculin 14.5.2 Physical and Chemical Characters 14.5.3 Sweetness and Taste Modification 14.5.4 Mechanism of Sweetness Induction and Taste Modification 14.5.5 Bio Technological Approaches for the Production of Curculine 14.5.6 Synthetic Production 14.5.7 Regulatory Status 14.6 Source of Curculin: Curculigo latifolia (Dryand ex W.T. Aiton) 14.6.1 Origin, Distribution and Habitat 14.6.2 Botanical Characters 14.6.3 Cultivation 14.6.4 Pharmacological and Medicinal Uses 14.6.4.1 Diabetes 14.6.4.2 Antioxidant 14.6.4.3 Ethno-Botanical/Traditional Uses and Economic Values 14.7 Brazzein 14.7.1 A Brief Developmental History of Natural Super Sweet Protein Brazzein 14.7.2 Physical and Chemical Characteristics 14.7.3 Protein Structure 14.7.4 Production of Brazein Through Other Sources and Genetic Engineering 14.7.5 Sweetness and Calories 14.7.6 Mode of Sweetness 14.7.7 Application of Brazzein 14.7.8 Regulatory Status 14.8 Source of Brazzein-Pentadiplandra brazzeana Baillon: Oublie 14.8.1 Origin Distribution and Habitat 14.8.2 Etymology 14.8.3 Botanical Characters 14.8.4 Cultivation Practices 14.8.5 Pharmacological Constituents and Traditional Medicinal Uses 14.8.5.1 Phyto Chemical Constituents of Roots, Tuber and Berries 14.9 Pentadin 14.9.1 Physical and Chemical Characteristics 14.9.2 Sweetness 14.9.3 Pharmacological and Medicinal Uses of Pentadin 14.9.4 Regulatory Status 14.10 Monellin 14.10.1 A Brief Developmental History 14.10.2 Physical and Chemical Characteristics 14.10.3 Protein Nature 14.10.4 Monellin Production Through Bio Technological and Non Biological Routes 14.10.5 Sweetness and Mode of Sweetness 14.10.6 Medicinal and Commercial Values of Monellin 14.10.7 Regulatory Status 14.11 Source of Monellin: Dioscoreophyllum cumminsii (Stapf.) Diels: Serendipity Berry 14.11.1 Origin Distribution and Habitat 14.11.2 Botanical Characteristics 14.11.3 Morphological Characteristics 14.11.4 Cultivation 14.11.5 Sweet Sink 14.11.6 Pharmacognosy and Nutritional, Medicinal and Commercial Values 14.11.6.1 Pharmacological Constituents and Nutritional Values 14.12 Second Source of Monellin: Dioscoreophyllum volkensii 14.12.1 Common Name 14.12.2 Origin, Distribution and Habitat 14.12.3 Uses 14.13 Mabinlin 14.13.1 A Brief Development History of Mobinlin 14.13.2 Physical and Chemical Characteristics 14.13.3 Protein Structures 14.13.4 Identifiers 14.13.4.1 Mabinlin Production Through Solid Phase and Recombinant DNA Technologies 14.13.4.2 Recombinant Expressions of Sweet Plant Protein Mabinlin II 14.14 Source of Mabinlin: Capparis masaikai Levl. (Mabinlang) 14.14.1 Origin, Distribution and Habitat 14.14.2 Botanical Characters 14.14.3 Economic Values 14.14.4 Regulatory Status References 15: Vegetal Taste Modifiers 15.1 Cynarine 15.1.1 Physical and Chemical Properties 15.1.2 Mode of Sweetness Perception 15.1.3 Medicinal Uses of Cynarine/Artichoke 15.1.4 Medicinal Constituents of Artichoke 15.1.5 Doses of Artichoke 15.1.6 Side Effects 15.1.7 Precaution for Artichoke Uses 15.2 Source of Cynarine: Globe Artichoke (Cynara scolymus L.) Compositae (Asteraceae) 15.2.1 Origin and Distribution 15.2.2 Etymology 15.2.3 Botanical Characteristics 15.2.4 Genomic Studies 15.2.5 Cultivation 15.2.6 Species and Cultivars 15.2.7 Vegetatively Propagated Cultivars 15.2.8 Seed Propagated Cultivars 15.2.9 Harvesting 15.2.10 Self Life 15.2.11 Pharmacognosy and Nutritional, Medicinal, Commercial and Other Uses of Artichoke 15.2.11.1 Pharmacological Constituents and Nutritional Values of Artichoke 15.2.11.2 Medicinal Value 15.2.11.3 Commercial Value and Other Uses 15.3 Gymnemic Acid 15.3.1 Physico-Chemical Characteristics of Gymnemic Acids (GAs) and Related Derivatives/Variants Isolated from Gymnema sylvest... 15.3.2 Biosynthesis 15.3.2.1 Most Active Principle Suppressing Sweetness and Attempt of Undoing it 15.4 Source of Gymnemic Acid: Gymnema sylvestre (Retz.) Schult: Madhunashini, Gurmar 15.4.1 Etymology 15.4.2 Origin, Distribution and Habitat 15.4.3 Botanical Characters 15.4.4 Cultivation 15.4.4.1 Soil 15.4.4.2 Propagation 15.4.4.3 Cuttings 15.4.4.4 Varieties/Types 15.4.4.5 Nutrient Requirement 15.4.4.6 Land Preparation and Planting 15.4.4.7 Pruning and Training 15.4.4.8 Irrigation and Weeding 15.4.4.9 Plant Protection 15.4.4.10 Harvesting 15.4.5 Overview on Medicinal Aspects of Gymnema sylvestre 15.4.5.1 Mode of Action of G. Sylvestre Leaves 15.4.5.2 Physico-Chemical Characteristics of Leaves, Leaves Extract, Leaf Powder and Dried Extract of Leaves 15.4.5.3 Gymnema sylvestre in Ayurvedopathy 15.4.6 Pharmacological Effect of Gymnema Sylvestre 15.4.7 Patents on Gymnema Sylvestre 15.4.8 Regulatory Status 15.5 Ziziphin 15.5.1 Medicinal Uses of Ziziphin 15.5.2 Source of Ziziphin-Jujuba (Ziziphus jujuba Mill.) 15.5.2.1 Origin, Habitat and Distribution 15.5.2.2 Etymology 15.5.2.3 Botanical Characteristic 15.5.2.4 Species and Varieties 15.5.2.5 Synonyms of Jujuba 15.5.2.6 Cultivation 15.5.2.7 Economic Value of Jujube 15.5.2.8 Traditional and Modern Medicinal Uses of Jujuba 15.5.3 Phytochemistry of Ziziphus jujuba 15.5.3.1 Glycosides 15.5.3.2 Flavonoids 15.5.3.3 Phenolic Compounds 15.5.3.4 Terpenoids 15.5.3.5 Betulinic Acid 15.5.4 Pharmacological Properties of Z. jujuba 15.5.5 Ayurvedic Recommendations for Medicinal Use of Different Parts of Jujuba 15.5.6 Regulatory Status 15.6 Sweetness Inducing Principle in Moringa oleifera Lam; (Drumstick) 15.6.1 Moringa oleifera Lam: (Drumstick) 15.6.1.1 Origin, Distribution and Habitat 15.6.1.2 Etymology 15.6.2 Botanical Characters 15.6.3 Cultivation of Moringa oleifera Lam 15.6.3.1 Climatic Condition and Soil 15.6.3.2 Soil Preparations 15.6.3.3 Propagation 15.6.3.4 Planting 15.6.3.5 Puning or Cutting 15.6.3.6 Breeding 15.6.3.7 Yield and Harvest 15.6.3.8 Pests and Diseases 15.6.4 Pharmacognosy and Medicinal, Commercial and Other Utilities of M. oleifera 15.6.4.1 Pharmacological Constituents 15.6.4.2 Highly Rich Nutritional Source 15.6.5 Modern, Traditional and Ayurvedic Medicinal Uses of Moringa Extracts, Pulps and Different Parts 15.6.5.1 Traditional Medicinal Use 15.6.6 Detergent, Culinary, Malnutrition Reliever, Water Purifier and Related Commercial Use of Moringa References 16: Eco-Physiological Differences Between Sacchariferous Sweet (SS) and Non Sacchariferous Super Sweet (NSSS) Plants and Princ... References 17: Molecular Approaches for the Improvement of Non Sacchariferous Super Sweet (NSSS) Plants 17.1 Metabolic Pathway of NSSS Principles in NSSS Plants 17.1.1 Primary and Secondary Metabolites Carbon Pathway for Saccharide Sugar and NSSS Principles Production 17.1.2 Mevalonic Acid and MEP Pathways 17.1.3 Malonic Acid and Shikimic Acid Pathway 17.1.4 Super Sweet Amino Acid Synthesis, Amino Acid Sequencing, Polypeptide Chain Formation and NSSS Protein Synthesis Pathway 17.2 Genomic Information Available on Structurally Diversified NSSS Principle and Taste Modifiers 17.3 Genetics and Genomics of Molecular Markers and Related Gene Cloning Studies 17.3.1 Genes/Enzymes and Precursors Involved in NSSS Principles Synthesis 17.3.2 DNA Based Molecular Markers cDNA Sequences and Involvement of QTL in Secondary Metabolites Closely Associated with NSSS... 17.3.3 Genetic Dissection of Metabolic Pathway, cDNA-AFLP and LC-TOF-MAS, Differential Display: A New Technique 17.3.4 Regulated Gene Expression 17.3.5 Gene Cloning Studies 17.3.6 Reverse Genetic Approach 17.3.7 Similarity Based PCR Method 17.3.8 Mutant Based Technique 17.3.9 Molecular Marker Technology 17.3.9.1 Random Genomic Markers 17.3.9.2 Functional Markers 17.4 Genetic Manipulation Technique for Raising Yield and Quality 17.4.1 Individual Structural Gene Expression, Recombinant Production and RNAi Blocking Technique 17.4.2 Common Precursor Genetic Engineering Approach 17.4.3 Cellular Compartment Modulation 17.4.4 Strengthening and Creation of New Sink for Metabolites Storage 17.4.5 Multi Gene and Multi Compartment Enzyme Suppression RNAi Technology 17.4.6 Metabolically Engineered Structural Gene Pathway Technology 17.4.7 Regulatory Gene Transformation Technique for Complex Pathways References 18: Commercial Production of Natural NSSS Sweeteners: A Concise Sketch 18.1 Glycyrrhizin 18.1.1 Extraction of Glycyrrhizin 18.1.2 Biotechnological Approaches for Production of Glycyrrhizin 18.2 Mogroside-V 18.3 Phyllodulcin 18.4 Thaumatin 18.4.1 Extraction and Detection of Thaumatin 18.4.2 Bio Production: [Transgenic Plants and Microbial Cell Factories for Thaumatin Production] 18.4.3 Manufacture of Thaumatin Through Proprietary Technique ``Nomad Bioscience´´ in 2017 18.4.4 Manufacturing Facilities 18.4.5 Quality Specification of Thaumatin Produced Through Aforesaid Technique 18.4.6 Additional Information for More Precision and Selection of Microbes as Source of Thaumatin Production 18.4.6.1 Microbial Cells as Factory for Thaumatin Production 18.5 Miraculin 18.5.1 Commercial Level of Production of Miraculin in Open and Closed Systems 18.6 Stevioside and Rebaudioside-A 18.6.1 Extraction of Stevioside/Rebaudioside A/Stevia Extract References