Ziziphin

Ziziphin

Ziziphin, a triterpene glycoside which exhibits taste-modifying property, has been isolated from the leaves of "Ziziphus jujuba" ("Rhamnaceae").

Among its known homologues found in the plant, it is the most anti-sweet, however it is less potent than gymnemic acid 1. Kinghorn, A.D. and Compadre, C.M. Alernative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. ISBN 0-8247-0437-1]

Ziziphin suppresses the sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: Steviol glycoside – artificial: sodium saccharine and aspartame) and sweet amino acid (e.g. glycine). However it has no effect on the perception of other taste: bitterness, sourness and saltiness. [http://www.ncbi.nlm.nih.gov/sites/entrez?db=pubmed&uid=1418601&cmd=showdetailview Kurihara, Y. 1992. Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. Crit. Rev. Food Sci. Nutr. 32:231-252.] ]

References

ee also

* Hodulcine
* Lactisole
* Gymnemic acid

Links

* [http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=441957 NCBI Compound Summary of Ziziphin]


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